Garlic Aioli Dip Recipe

Prep garlic

Peel and finely mince the garlic cloves. For a mellower garlic flavor, smash the garlic with the side of a knife and let rest 5 minutes before mincing, or briefly sauté in 1 tsp extra-virgin olive oil over medium-low heat for 1–2 minutes until fragrant (do not brown). Allow to cool.

If using parsley, finely chop and set aside to fold in at the end.

Stabilize and start emulsion

In a medium bowl, whisk together the 2 egg yolks, 1 tsp Dijon mustard and 2 tbsp fresh lemon juice until smooth and slightly thickened.

Add oil slowly

Begin adding the neutral oil drop by drop while whisking vigorously. Once the mixture begins to thicken and emulsify (pale, creamy), you can increase to a thin steady stream. Continue whisking as you add all the oil until the aioli is thick and glossy.

Troubleshooting (if it breaks)

If the emulsion splits, start a fresh bowl with 1 tsp cold water or 1 egg yolk and very slowly whisk in the broken aioli a few drops at a time until it comes back together.

Incorporate garlic

Whisk the minced (or cooled sautéed) garlic into the emulsified base. Taste for garlic intensity and add more if desired, keeping in mind flavor will mellow slightly after chilling.

Season the aioli with the remaining 2 tsp fine sea salt and 1 tsp freshly ground black pepper. If the aioli is too thick, whisk in up to 2 tsp cold water, 1 tsp at a time, until you reach desired consistency.

Fold in the chopped parsley if using. Adjust acidity with additional lemon juice (up to 1 tsp) or salt to taste.

Transfer the aioli to a covered container and refrigerate at least 30 minutes to allow flavors to meld. The aioli will thicken slightly as it chills.

Serve

Before serving, give the aioli a final stir, taste and adjust seasoning. Garnish with a light dusting of smoked paprika if desired. Serve cold as a dip for fries, vegetables, grilled seafood, sandwiches or as a spread.