Garlic Aioli
This creamy, pungent garlic aioli is an effortless yet impressive condiment that elevates everything from fries to roasted vegetables.
Ingredients
- •4 cloves garlic, minced or finely grated
- •2 large egg yolks, at room temperature
- •1 tbsp fresh lemon juice
- •1/2 tsp kosher salt
- •3/4 cup extra virgin olive oil (or a neutral oil like canola)
- •1 tbsp warm water
Instructions
- 1
In a medium mixing bowl, whisk together the minced garlic, egg yolks, lemon juice, and kosher salt until well combined and slightly pale.
- 2
Begin adding the oil drop by drop while whisking constantly and vigorously to form an emulsion.
- 3
Once the mixture starts to thicken into a mayonnaise-like consistency, you can slowly drizzle the remaining oil in a thin, steady stream while continuing to whisk.
- 4
Whisk in the warm water at the very end to loosen the consistency slightly and stabilize the aioli.
- 5
Taste and adjust with a bit more lemon juice or salt if needed, then serve immediately or cover and refrigerate.
💡 Chef tips
- Ensure all ingredients, especially the egg yolks, are at room temperature to prevent the aioli from breaking or curdling.
- If the emulsion does break and looks greasy, stop adding oil, whisk in a tablespoon of warm water in a clean bowl, and slowly whisk the broken aioli back into it.
- Store the aioli in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished aioli should be thick, glossy, and smooth with a robust, savory garlic flavor and a bright hint of fresh lemon.