Easy Garlic Aioli
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 servings
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Calories
170 kcal
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Course
Condiments
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Cuisine
American
Easy Garlic Aioli
Description
Easy Garlic Aioli combines simple ingredients into a velvety sauce centered around olive oil and an egg yolk emulsified with garlic powder and lemon juice. The recipe calls for gently incorporating the oil in very small increments to achieve a thick, creamy consistency without breaking the emulsion. The garlic powder adds a gentle hint of garlic without overwhelming the lemon's brightness and saltiness in the mix. This aioli can be a flavorful addition to many dishes as a spread or dip.
The texture is creamy and thickened from the proper emulsification technique described in the instructions. Olive oil provides a smooth mouthfeel, and the lemon juice contributes a subtle acidity balancing the richness of the yolk and oil. Garlic powder gives an even flavor without raw garlic's sharpness.
This aioli pairs well with sandwiches, roasted vegetables, or grilled seafood. It can be stored chilled in an airtight container for up to a week, making it practical for meal prep or as a condiment to have on hand.
Key to success is using an egg yolk at room temperature to promote emulsification, and adding the oil slowly to prevent the aioli from breaking. Taste and adjust salt after the full process to suit your preference.
Ingredients
- ½ cup olive oil
- ½ teaspoon garlic powder
- 1 egg at room temperature, yolk
- ¼ teaspoon salt
- 2 teaspoons lemon juice fresh squeezed
Instructions
- Stir garlic powder into the olive oil. Set aside.
- In a small bowl combine egg yolk, salt, and lemon juice. Whisk vigorously for 1 minute.
- Very gradually whisk in 1/2 teaspoon of the oil at a time. (Do not add more than 1/2 teaspoon at a time!)
- Once half of the oil has been incorporated, start adding the oil 1 tablespoon at a time until all of the oil is incorporated and mixture is very creamy and thickened.
- Taste, add salt if needed, and serve or store chilled in airtight container up to 1 week.
Notes
- Ensure the egg yolk is at room temperature before starting; warm yolks help achieve a smooth emulsion.
- If the yolk is cold, place the whole egg in hot water for 5 minutes to warm it.
- Add oil very gradually at first to prevent the mixture from separating.
- Store aioli in an airtight container in the fridge; use within one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 99mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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