Garlic Aioli

Garlic Aioli

Rich, garlicky emulsion built egg yolk by egg yolk into a silky, spoonable sauce.

Total 30 min Makes 16 oz Calories 122/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This aioli whisks raw garlic and egg yolks into a slow stream of oil until thick and glossy, finished with lemon juice for brightness. Spread it on sandwiches, dip crispy fries in it, or spoon it alongside roasted vegetables and grilled fish.

Ingredients

  • 4 cloves garlic, minced or grated to a paste
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 large egg yolks, room temperature
  • 1 teaspoon Dijon mustard
  • 1 cup neutral oil (such as grapeseed or light olive oil)
  • 1 1/2 tablespoons fresh lemon juice
  • 0 white pepper, to taste

Method

  1. On a cutting board, sprinkle the minced garlic with the kosher salt and mash with the flat side of a knife into a smooth paste.

  2. In a medium bowl, whisk together the garlic paste, egg yolks, and Dijon mustard until smooth and pale.

  3. While whisking constantly, add the oil in a very slow, thin stream, starting with just a few drops at a time until the mixture begins to thicken and emulsify.

  4. Continue whisking in the remaining oil in a slow, steady stream until the aioli is thick, glossy, and holds its shape on the whisk.

  5. Whisk in the lemon juice and season with additional salt and white pepper to taste.

  6. Cover and refrigerate until ready to serve, at least 15 minutes to let the flavors meld.

Rate this recipe

★ 3.9 (1)

Garlic Aioli

This aioli whisks raw garlic and egg yolks into a slow stream of oil until thick and glossy, finished with lemon juice for brightness. Spread it on sandwiches, dip crispy fries in it, or spoon it alongside roasted vegetables and grilled fish.

30 min 16 oz 122 cal

Ingredients

  • 4 cloves garlic, minced or grated to a paste
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 large egg yolks, room temperature
  • 1 teaspoon Dijon mustard
  • 1 cup neutral oil (such as grapeseed or light olive oil)
  • 1 1/2 tablespoons fresh lemon juice
  • 0 white pepper, to taste

Method

  1. 1

    On a cutting board, sprinkle the minced garlic with the kosher salt and mash with the flat side of a knife into a smooth paste.

  2. 2

    In a medium bowl, whisk together the garlic paste, egg yolks, and Dijon mustard until smooth and pale.

  3. 3

    While whisking constantly, add the oil in a very slow, thin stream, starting with just a few drops at a time until the mixture begins to thicken and emulsify.

  4. 4

    Continue whisking in the remaining oil in a slow, steady stream until the aioli is thick, glossy, and holds its shape on the whisk.

  5. 5

    Whisk in the lemon juice and season with additional salt and white pepper to taste.

  6. 6

    Cover and refrigerate until ready to serve, at least 15 minutes to let the flavors meld.