Garlic Aioli
This creamy, pungent garlic aioli is an absolute game-changer for elevating sandwiches, fries, and seafood.
Ingredients
- •4 large garlic cloves, peeled
- •1/2 teaspoon kosher salt
- •2 large egg yolks, room temperature
- •1 tablespoon fresh lemon juice
- •1 teaspoon Dijon mustard
- •3/4 cup extra-virgin olive oil
- •1/4 cup neutral oil, such as canola or grapeseed
- •1 tablespoon warm water
Instructions
- 1
Mince the garlic cloves finely, then sprinkle with the kosher salt and use the flat side of a chef's knife to mash them into a smooth, pasty consistency.
- 2
In a medium mixing bowl, whisk together the garlic paste, egg yolks, lemon juice, and Dijon mustard until well combined and slightly pale.
- 3
In a separate small measuring cup, combine the extra-virgin olive oil and neutral oil.
- 4
Begin whisking the yolk mixture vigorously while adding the oil drop by drop to ensure a stable emulsion forms.
- 5
Once the mixture begins to thicken and look glossy, pour the remaining oil in a very slow, steady stream while continuously whisking.
- 6
Whisk in the warm water at the very end to lighten the consistency and prevent the aioli from splitting, then season with additional salt or lemon juice to taste.
💡 Chef tips
- Ensure all ingredients, especially the egg yolks, are at room temperature to prevent the aioli from breaking.
- If the sauce starts to look greasy or separates, stop adding oil immediately and whisk it vigorously into a fresh egg yolk in a clean bowl.
- Store the aioli in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished aioli is thick, glossy, and pale yellow with a robust, garlicky punch balanced by bright lemon.