Description
Learn how to make aioli from scratch with just a few basic ingredients. This rich, creamy garlic sauce is perfect for dipping, spreading, or drizzling and is a staple in Mediterranean cuisine.
Ingredients
- 1 large egg yolk, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 cup neutral oil (such as grapeseed or vegetable oil)
- 1 garlic clove, finely grated or minced
- Kosher salt, to taste
- Optional: 1-2 tablespoons warm water (to thin out if needed)
Instructions
- In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until well combined.
- Very slowly drizzle in the oil while continuously whisking to begin forming an emulsion. Start with just a few drops at a time.
- Once the mixture begins to thicken, you can add the oil a bit faster, continuing to whisk vigorously.
- After all the oil is incorporated and the aioli is thick and glossy, whisk in the minced garlic.
- Season with kosher salt to taste.
- If desired, thin the aioli with 1-2 tablespoons of warm water to reach your preferred consistency.
- Serve immediately or refrigerate until ready to use.
Notes
- Use room temperature ingredients to help the emulsion form properly.
- If the mixture breaks, try starting with a new yolk and slowly whisk the broken mixture into it.
- You can use a food processor or immersion blender if preferred.
- Store aioli in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
