Aioli
Ingredients
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- 4 cloves garlic – peeled
- 1/2 tsp kosher salt
- 2 tsp lemon juice – freshly squeezed
- 1 large egg yolk – room temperature
- 1/2 cup neutral oil – such as grapeseed or sunflower
- 1/2 cup extra-virgin olive oil
- 2 tsp cold water – as needed to adjust consistency
Instructions
1. Set a mixing bowl on a damp towel to keep it steady. Finely mash the garlic with the kosher salt on a board until a smooth paste forms, 1–2 minutes.
2. Scrape the garlic paste into the bowl. Add the lemon juice and egg yolk and whisk until creamy and slightly thickened, 30–60 seconds.
3. Begin emulsifying by whisking constantly while adding the neutral oil a few drops at a time. After 2–3 minutes, when it starts to look glossy and cling to the whisk, increase to a thin, steady stream. Keep whisking until very thick, then slowly drizzle in the extra-virgin olive oil, whisking without stopping, until all the oil is incorporated and the aioli is thick and glossy, 6–8 minutes total.
4. Whisk in the cold water, 1 tsp at a time, until the aioli is spoonable and forms soft peaks, 15–30 seconds.
5. Let stand 10 minutes to mellow the garlic flavor, then serve, or cover and refrigerate up to 3 days. If the emulsion tightens after chilling, whisk briefly before serving.
Aioli is a rich, garlicky emulsion that balances velvety body with bright, pungent flavor. At its core it’s an interplay of raw garlic, olive oil, and gentle acidity, creating a sauce that’s both assertive and luxurious. It pairs naturally with seafood, grilled vegetables, boiled potatoes, and crusty bread, and can anchor a platter as confidently as it finishes a sandwich.
Rooted in the Mediterranean, aioli is closely associated with Provence in France and with Catalonia and Valencia in Spain, where versions range from eggless, mortar-pounded allioli to yolk-stabilized aïoli. Over time, cooks have adapted technique to improve reliability, shifting from strictly garlic-and-oil to adding egg yolk for stability, especially outside its original regions. Festivals like the Provençal aïoli garni celebrate the sauce’s cultural place, underscoring its status as both everyday condiment and ceremonial centerpiece.