What is Aioli?
Aioli is a garlicky homemade mayonnaise that comes to us via the Mediterranean.
Quick + Inexpensive + Versatile + Big Bang Taste!
4 Reasons to Love Aioli:
- Quick – 2 minutes to pound the garlic + 5 to whisk & you’re done.
- Inexpensive – Made with ingredients almost everyone has on hand without making a special trip to the store so you can whip a batch on a whim.
- Versatile – It’s a sauce, that’s a dip, that’s a spread, that’s a condiment — you gotta love that! Pair it with beef & lamb, fish & shellfish, potatoes and veggies, pretty much anything else except chocolate ice cream!
- Big Bang Taste! – Who doesn’t love a garlicky-lemony sauce?! If you are looking for a little variety — try a tablespoon of minced basil, chives or green onions, mint, parsley or lemon zest.
You may be thinking to yourself — “Can’t I just mix some mayo with garlic and call it aioli?” Sure you could “doctor up” store bought mayo in a pinch, but it doesn’t compare to the real deal. The secret to aioli is all in the hand whisking. Whisking the sauce by hand creates a silky smooth mouthfeel that can’t be replicated by a machine (believe me I’ve tried!) Watch closely in our videos for tips to help you conquer whisking. Once you get the hang of it, it’s really quite easy to make.
Yields 1 cup
We recommend a mellow extra-virgin olive oil or a combination of oils for best flavor. Save your peppery Tuscan-style olive oils for another use as they tend to overwhelm aioli.
(All ingredients should be at room temperature)
- 1 large egg yolk
- 1 teaspoon sherry or white balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 cup extra-virgin olive oil (or a mix of ½ cup pure olive oil or peanut oil with a 1/2 cup extra-virgin olive oil for a lighter aioli)
- 1 teaspoon garlic paste
- Juice of a half lemon
In a small bowl, beat the egg yolk with vinegar and a pinch of salt and pepper until combined.
Add the oil to the beaten egg yolk, drop by drop, whisking constantly for about the first 2 tablespoons of oil until the mixture begins to thicken. As the aioli begins to thicken, the oil can be poured a little faster in a thin steady stream. If the mixture becomes too thick to whisk, add a little of the lemon juice or water to thin it out and continue to whisk and incorporate oil. Stir in the lemon juice and garlic paste to suit your taste (you may not need all of it.)
Cook’s Notes: Aioli can be stored for up to 3 days in the fridge but is better made and served the same day. If you plan to serve aioli on a buffet or at a picnic place your bowl of aioli in a bowl of ice to keep it cool and safe.