Garlic Aioli
Ingredients
- • 4 cloves garlic
- • 1 item egg yolk
- • 15 ml lemon juice
- • 5 ml dijon mustard
- • 120 ml extra virgin olive oil
- • 120 ml vegetable oil
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
