Aioli Recipe

Aioli

1. 1

   Prep ingredients

   Bring eggs to room temperature (about 10–15 minutes) so the emulsion forms more easily. Grate or mince the garlic and squeeze the lemon to measure 1 tablespoon of fresh juice. Separate two large eggs and reserve the yolks; set aside the whites for another use.

2. 2

   Combine base

   In a medium bowl or the cup of an immersion blender, whisk together the 2 egg yolks, 2 finely grated garlic cloves, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until smooth and slightly thickened.

3. 3

   Begin emulsification (whisk method)

   If whisking by hand: with the non-dominant hand, hold the bowl steady. Start adding oil drop by drop (a very slow trickle) while whisking vigorously and continuously. After about 1–2 tablespoons of oil have been incorporated and the mixture begins to thicken, you can increase to a thin, steady stream. Alternate between the extra-virgin olive oil and the neutral oil as you pour, continuing to whisk until all oil is emulsified and the aioli is thick and glossy (about 6–8 minutes of steady whisking total).

4. 4

   Begin emulsification (immersion blender method)

   If using an immersion blender: place the egg-yolk mixture in the blender cup, pour all the oil on top in a single layer, then press the blender to the bottom and blend without moving for 10–15 seconds until the base emulsifies. Slowly lift the blender while running to incorporate the rest of the oil into a thick, creamy aioli.

5. 5

   Season and adjust

   Whichever method you used, once the oil is fully incorporated and the aioli is thick, season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or saltiness: add more lemon juice 1/2 teaspoon at a time if brighter acidity is desired, or more salt to taste.

6. 6

   Fix a broken emulsion (if needed)

   If the aioli breaks (looks curdled or separated), rescue it by starting with 1 teaspoon of warm water or an additional egg yolk in a clean bowl, then very slowly whisk in the broken aioli as if it were the oil, a few drops at a time, until it comes back together.

7. 7

   Chill and store

   Transfer aioli to a clean container, cover, and refrigerate for at least 30 minutes to let flavors meld. Use within 3–4 days. Keep refrigerated and discard if left at room temperature for extended periods.

8. 8

   Serving suggestions

   Serve chilled as a dip or spread with fries, roasted vegetables, grilled seafood, sandwiches, or as a sauce for meats. Stir in herbs (chopped parsley or chives), smoked paprika, or roasted red pepper for variations.