Garlic Aioli Recipe
Aioli has its roots in Mediterranean cuisine, particularly in the Provence region of France and parts of Spain. The term “aioli” comes from two words: "ail," which means garlic in French, and "oli," which means oil in Catalan and Occitan languages.
Equipment
- A medium-sized bowl
- Whisk or immersion blender
- Measuring spoons
- Garlic press (optional)
- Spatula
Ingredients
- 2 large egg yolks
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 cup olive oil (or neutral oil, like canola or vegetable oil)
- Salt and pepper to taste
Instructions
- Prepare Your IngredientsStart by gathering all your ingredients. Mince the garlic finely or use a garlic press to get a smooth texture.
- Separate the egg yolks from the whites (you’ll only need the yolks). Measure out your olive oil and lemon juice.
- Whisk the Egg YolksIn a medium-sized bowl, whisk together the egg yolks, minced garlic, Dijon mustard, and lemon juice. Continue whisking until the mixture becomes smooth and well combined.
- Slowly Add the OilWhile whisking continuously, slowly start adding the olive oil in a thin stream. This step is crucial to ensure that the aioli emulsifies properly. If you add the oil too quickly, the sauce may break, meaning the oil and egg mixture will separate.
- Whisk until the mixture starts to thicken and become creamy.
- Season to TasteOnce all the oil has been incorporated and the aioli has reached a thick consistency, season the mixture with salt and pepper.
- Adjust the amount of garlic, lemon juice, or mustard to your taste preferences if needed.
- Store and ServeTransfer the garlic aioli to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld. Garlic aioli can be stored in the fridge for up to 5 days.