Aioli is a garlicky sauce that adds an excellent finishing touch to some menu items. We love it with crab or tuna cakes, home made fries, fried potatoes, or sometimes on a sandwich that needs a kick that mayo just won’t provide.
Aioli is similar to mayo in that it is an emulsion that uses the lecithin (a naturally occurring substance) in egg yolks to keep the mixture stable.
There are lots of recipes on the web for aioli; this is the one we use. I do cheat and use a food processor to mince the garlic finely as I’m usually in a giant hurry and I haven’t bothered to splurge on a mortar and pestle. If you are practicing for a culinary exam, by all means use a mortar and pestle. Otherwise choose the route that fits your needs, energy, and expectations.
This is one of those ratio recipes, meaning you can increase as you see fit. It’s rather high in calories, so… keep that in mind before going nuts.
- 2 garlic cloves, finely minced
- 1 tsp dijon mustard
- 1 egg yolk, separated and at room temperature
- 1/2 cup olive oil
- 2 tsp cold water
- 1 tsp lemon juice
- small pinch of salt
Make sure the garlic cloves are as finely minced as you can manage and then whisk in the dijon mustard, followed by the egg yolk. Now make sure your bowl is stable on your work surface and begin drizzling in 1/2 the olive oil (1/4 cup) while whisking steady with your dominant hand. Make sure the oil is fully incorporated. Add the water, lemon juice, and salt and whisk throughly.
Slowly drizzle in the second half of the olive oil until it is fully incorporated into your mixture.
If your aioli separates, you can whisk in a second egg yolk to re-suspend the particles.
If you try this aioli I’d love to hear how it turned out; just leave a message for me in the comments.
If you like to make your own sauces here are some more sauce recipes you can try.
Send your domestic questions to email@example.com.