Swiss Aioli Recipe

Prepare ingredients and equipment

Ensure eggs are at room temperature for easier emulsification. Mince the garlic finely. Measure oils into a single container (olive and neutral). Have a whisk and bowl or an immersion blender and a tall jar ready.

Make a stable base

In a medium bowl, whisk the 2 egg yolks with the Dijon mustard until smooth and slightly thickened. Add the minced garlic and whisk to combine.

Begin emulsifying (whisk method)

Very slowly, start adding the oil drop by drop while whisking constantly. Continue adding oil in a fine, steady stream once the mixture begins to thicken and emulsify. Keep whisking vigorously and add until approximately half the total oil is incorporated and the mixture is creamy and thick.

Begin emulsifying (immersion blender method)

If using an immersion blender, place the yolks, mustard, garlic and a few tablespoons of oil in the bottom of a tall jar. Blend on low while slowly pouring the remaining oil in a thin stream until thick and glossy. Stop and scrape sides if needed.

Season and finish

Once all oil is incorporated and the aioli is thick, whisk in the lemon juice, sea salt and white pepper. Taste and adjust seasoning: add more lemon for brightness or salt for depth. If the aioli is overly thick, whisk in 1–2 tsp of warm water to reach desired consistency.

Add Swiss character

Fold in the finely grated Gruyère cheese and snipped chives. Stir gently but thoroughly until the cheese is evenly distributed and slightly melted into the warm emulsion, creating a silky, savory note.

Chill and rest

Cover the aioli with plastic wrap directly on its surface to prevent a skin from forming and refrigerate for at least 30 minutes to allow flavors to marry. Aioli will thicken slightly as it chills.

Safety note

This aioli uses raw egg yolks. Keep refrigerated and consume within 2–3 days. If concerned about raw eggs, use pasteurized eggs and follow the same method.

Bring the aioli out of the refrigerator 10 minutes before serving to soften slightly. Transfer to a small bowl and garnish with an extra sprinkle of finely grated Gruyère and chopped chives if desired.

Serve alongside toasted baguette slices, boiled or roasted fingerling potatoes, steamed vegetables, or as a condiment for grilled meats or sandwiches.