Traditional Aioli Recipe
Prep Time
10 minutes
Cook Time
–
Total Time
10 minutes
Servings
4
Yield
About 1 cup
Calories
Approximately 200 calories
Aioli, a garlic and oil-based emulsion, stands as one of the most celebrated sauces in Mediterranean cuisine.
Characterized by its robust garlic flavor, this creamy and smooth sauce is perfect alongside cooked vegetables, grilled fish, seafood, and also as a base for sandwiches and salads.
The key to perfect Aioli lies in the quality of ingredients and patience in emulsifying the garlic with the oil, resulting in a luxuriously smooth texture that delights the palate.
Ingredients
- 2 large garlic cloves
- 1 large egg yolk, at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup extra virgin olive oil
- Salt to taste
- Freshly ground white pepper, to taste
Instructions
- Mash the garlic cloves into a paste using a mortar and pestle or the side of a knife.
- In a medium bowl, combine the egg yolk, lemon juice, and Dijon mustard. Whisk together until smooth.
- Add the garlic paste to the mixture and mix well.
- Begin adding the olive oil, drop by drop, while continuously whisking. As the mixture starts to emulsify and thicken, you can begin to add the oil in a steadier stream.
- Season with salt and white pepper to taste. Continue whisking until the sauce reaches the desired creamy and homogeneous consistency.
- Taste and adjust the seasoning if necessary. Serve immediately or store in the refrigerator in a sealed container for up to two days.
Tips & Tricks
- Ensure all ingredients are at room temperature to facilitate emulsification.
- If the aioli separates, start with a new egg yolk in another bowl and gradually incorporate the separated mixture.
- For a variation, add finely chopped fresh herbs like rosemary or thyme for additional flavor.
- Extra virgin olive oil provides a rich, fruity flavor but can be intense for some. Consider using half light olive oil to soften the flavor.
Mise en Place
Ingredients
Utensils
- Garlic cloves
- Egg yolk
- Fresh lemon juice
- Dijon mustard
- Extra virgin olive oil
- Salt
- White pepper
- Medium bowl
- Whisk
- Mortar and pestle (optional)
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