Ingredients:
- 2-3 large garlic cloves, minced or pressed
- 1 large egg yolk, room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup extra virgin olive oil (use a mild, neutral-flavored oil)
Instructions
- Make the base: In a medium bowl, whisk together the garlic, egg yolk, Dijon mustard, lemon juice, salt, and pepper.
- Emulsify: Pour the olive oil into a measuring cup with a spout for easy pouring. Start by adding a few drops of oil to the egg yolk mixture while whisking constantly and vigorously. Once the mixture starts to thicken slightly, you can slowly drizzle in the oil in a thin, steady stream while continuing to whisk. It’s important to go slowly to create a stable emulsion.
- Adjust consistency: If the aioli becomes too thick, add a teaspoon of warm water and whisk to thin it out. Taste, and add more salt, pepper, or lemon juice according to your preference.
- Storage: Store aioli in an airtight container in the refrigerator for up to 3 days.
Quick “Cheater’s” Aioli
Ingredients:
- 1 cup good quality mayonnaise (Hellmann’s, Kewpie, etc.)
- 3-4 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions:
- Infuse lemon juice: Mince garlic and soak it in the lemon juice for 10 minutes. This mellows the harsh garlic flavor.
- Combine: Strain the garlic from the lemon juice. In a bowl, combine the garlic-infused lemon juice with the mayonnaise, salt, and pepper.
- Chill: Refrigerate for at least 30 minutes to allow the flavors to meld.
Tips:
- Room temperature ingredients: Using room temperature ingredients helps with the emulsification process for classic aioli.
- Garlic intensity: Adjust the amount of garlic to your liking.
- Flavor Variations: Add different herbs, spices, or roasted garlic for unique twists.
- Uses: Aioli is incredible as a dip for fries or vegetables, a spread on sandwiches, a dollop on grilled meats/fish, or a base for salad dressings.
