Aioli (Garlic Aioli)
User Reviews
3.9
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
8
-
Calories
1278 kcal
-
Course
Condiments
-
Cuisine
Mediterranean
Aioli (Garlic Aioli)
Description
The Aioli recipe combines peeled garlic, kosher salt, egg yolk, extra-virgin olive oil, and fresh lemon juice to create a smooth emulsion. The preparation starts with finely grating garlic into a bowl and whisking it with salt and egg yolk to build flavor and begin the emulsification process. Olive oil is added very slowly at first, drop by drop, then in a thin stream while whisking vigorously, to ensure the mixture thickens into a creamy sauce. Lemon juice is stirred in at the end to provide acidity that cuts through the richness.
This aioli has a thick, creamy texture with a strong garlic presence balanced by the olive oil's fruitiness and lemon's brightness. It can be used as a dip, spread, or sauce accompanying vegetables, seafood, sandwiches, or grilled dishes. Its silky consistency makes it easy to dollop or spread.
If the sauce breaks during emulsification, whisking in an additional egg yolk or adding ice-cold water can help restore its texture. Aioli will keep for up to a week when stored in a sealed container in the refrigerator.
Ingredients
- 2 cloves garlic peeled
- 1/4 teaspoon kosher salt
- 1 egg yolk
- 1/2 cup extra-virgin olive oil
- 1 teaspoon lemon juice fresh
Instructions
- Get ready: Wet a kitchen towel and wring out until just damp. Shape the towel into a ring on the counter and nestle a medium bowl in the center. Place the oil in a measuring cup with a spout and set aside.
- Season the egg yolk: Using a microplane or the smallest side of a box grater, finely grate the garlic into the bowl. Add the kosher salt and egg yolk. Whisk briefly combine.
- Add the oil: Whisking constantly, add the oil a few drops at a time. As the aioli starts to emulsify, increase the oil addition to a thin, steady stream, continuing to whisk at a brisk pace.
- Finish the aioli: Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice. Taste for salt and adjust accordingly.
Notes
- Store aioli tightly sealed in the fridge for up to one week.
- If the sauce separates, whisk in one more egg yolk or a splash of cold water vigorously to recover the emulsion.
- Use freshly grated garlic for the best flavor integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1278 kcal
% Daily Value*
| Calories | 127.8kcal | 6% |
| Carbohydrates | 0.4g | 0% |
| Protein | 0.4g | 1% |
| Fat | 14.1g | 22% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 10.1g | 51% |
| Cholesterol | 24.3mg | 8% |
| Sodium | 74.2mg | 3% |
| Potassium | 6.3mg | 0% |
| Fiber | 0.02g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 32.6IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 4.5mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
You'll Also Love
