Garlic aioli is a creamy, flavorful condiment that originates from Mediterranean cuisine, particularly the Provence region in France and Catalonia in Spain.
Garlic Aioli
1
servings10
minutesThe name “aioli” comes from the Provençal words for garlic (ail) and oil (oli), highlighting its simple yet rich ingredients. This versatile sauce is often used as a dip, spread, or accompaniment to dishes like grilled vegetables, seafood, sandwiches, and fries. Its flavor is bold and garlicky, with a luscious, smooth texture that enhances any dish it graces.
Ingredients
2 garlic cloves, finely minced or grated
2 large egg yolks
1 cup (240 ml) olive oil (light or extra virgin)
1 tablespoon (15 ml) lemon juice (freshly squeezed)
1 teaspoon Dijon mustard (optional, for flavor and emulsification)
Salt to taste
Water (optional, for thinning)
Directions
- Crush or grate the garlic into a fine paste. You can use a mortar and pestle for a traditional touch or a microplane grater for ease.
- In a medium bowl, whisk together the egg yolks, lemon juice, mustard (if using), and a pinch of salt until smooth.
- Gradually add the olive oil to the egg yolk mixture while whisking continuously. Start with a few drops of oil, ensuring it incorporates before adding more. As the mixture thickens, you can add the oil in a steady, thin stream. This step is crucial to create a stable emulsion.
- Once the aioli has reached a thick, creamy consistency, mix in the garlic paste. Taste and adjust the seasoning with salt or additional lemon juice if needed.
- If the aioli is too thick, add a few drops of water and whisk until the desired consistency is achieved.
- Serve the garlic aioli immediately or refrigerate in an airtight container for up to 4 days.
