Garlic Aioli
A rich, creamy, and intensely flavorful garlic emulsion that elevates everything from roasted potatoes to grilled fish.
Ingredients
- •2 large egg yolks, room temperature
- •3 cloves garlic, minced into a paste
- •1 tablespoon fresh lemon juice
- •1 teaspoon Dijon mustard
- •3/4 cup neutral oil, such as grapeseed or avocado oil
- •1/4 cup extra virgin olive oil
- •1/4 teaspoon kosher salt
- •1 pinch white pepper
Instructions
- 1
In a medium mixing bowl, whisk together the egg yolks, garlic paste, lemon juice, and Dijon mustard until smooth and well combined.
- 2
Begin adding the neutral oil one drop at a time while whisking constantly; this is crucial to ensure the emulsion forms correctly.
- 3
Once the mixture begins to thicken and look like mayonnaise, you can slowly drizzle in the remaining neutral oil and olive oil in a very thin, steady stream while continuing to whisk vigorously.
- 4
If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen the consistency.
- 5
Season the aioli with salt and white pepper to taste, adjusting the lemon juice if you prefer a brighter flavor.
- 6
Cover and refrigerate for at least 30 minutes before serving to allow the garlic flavor to mellow and infuse the sauce.
💡 Chef tips
- Ensure all ingredients are at room temperature to prevent the emulsion from breaking.
- If your aioli breaks, place a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it until it re-emulsifies.
- Store 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 pale yellow, with a pungent, savory garlic aroma and a velvety, rich mouthfeel.