Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 cupPrint Recipe Rate this Recipe Pin Recipe
- 2 teaspoons lemon juice
- 1 egg yolk, at room temperature
- 1 clove garlic, minced and mashed into a paste
- 1 cup extra-virgin olive oil
- kosher salt, to taste
- Take a medium sized bowl and add the lemon juice, egg yolk, and garlic. Beat until well combined.
- While whisking vigorously, drizzle a few drops of oil into bowl with egg mixture. Still whisking, drizzle in a few more drops, and continue to whisk vigorously until egg mixture is very thick and emulsified. Gradually add remaining oil in a very thin stream while whisking vigorously until the aïoli is smooth, pale yellow, and emulsified. Season with salt.
Cooks Notes & Variations
- Whisk in 2 teaspoons of water for a thinner aïoli.
- Aïoli will keep, refrigerated and covered, for up to 3 days.
- Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
- Nesting the mixing bowl on a tea towel fitted inside a stock pot creates an easy, even stabilization, which frees both your hands for simultaneous whisking and oil-pouring.
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Serving: 1cup | Calories: 256kcal | Carbohydrates: 2g | Protein: 3g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 195mg | Sodium: 10mg | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 4.8mg | Calcium: 23mg | Iron: 0.5mg