Garlic Aioli
Instructions
- 1
Finely mince the garlic cloves or use a garlic press to create a smooth paste. For the smoothest aioli, you can also use a mortar and pestle to crush the garlic with a pinch of salt.
- 2
In a medium bowl, whisk together the egg yolk, lemon juice, and dijon mustard until well combined.
- 3
Combine the olive oil and vegetable oil in a measuring cup with a pour spout.
- 4
While whisking constantly, begin adding the oil mixture drop by drop at first. This is crucial for proper emulsification.
- 5
Once the mixture begins to thicken and emulsify (after about 1/4 of the oil is added), you can start adding the oil in a very thin, steady stream while continuing to whisk vigorously.
- 6
Continue whisking and adding oil until all oil is incorporated and the aioli is thick and creamy.
- 7
Stir in the minced garlic and season with salt and white pepper to taste.
- 8
Transfer to a clean jar or container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- 9
Store covered in the refrigerator for up to 3 days.
Chef's Note
"The key to perfect aioli is patience - add the oil very slowly at first to ensure proper emulsification. If your aioli breaks, start over with a new egg yolk and slowly whisk the broken mixture back in. For a milder garlic flavor, blanch the cloves in boiling water for 30 seconds before mincing."
