Garlic Aioli
This creamy, pungent garlic aioli is a classic Mediterranean sauce that adds bold flavor to sandwiches, seafood, and roasted vegetables.
Ingredients
- •4 large cloves garlic, peeled and minced
- •1 large egg yolk, at room temperature
- •1 tablespoon fresh lemon juice
- •1/2 teaspoon kosher salt
- •3/4 cup extra virgin olive oil (or a blend of olive oil and neutral canola oil)
Instructions
- 1
In a medium mixing bowl, whisk together the minced garlic, egg yolk, fresh lemon juice, and kosher salt until well combined.
- 2
Begin adding the oil drop by drop while whisking constantly and vigorously to start the emulsion.
- 3
Once the mixture begins to thicken and look glossy, slowly drizzle in the remaining oil in a very thin, steady stream while continuing to whisk until fully incorporated and thick.
- 4
Taste the aioli and adjust with a little extra salt or lemon juice if needed before serving.
💡 Chef tips
- Ensure all ingredients are at room temperature to prevent the aioli from breaking or curdling.
- If using a food processor, you can pulse the garlic, yolk, and lemon juice first, then drizzle the oil slowly through the feed tube while running the machine.
- Store leftover 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 creamy with a sharp, savory punch of fresh garlic balanced by bright lemon.