Description
This homemade garlic aioli is a creamy, garlicky condiment that’s perfect for dipping fries, spreading on sandwiches, or drizzling over roasted veggies. It’s easy to make with just a few ingredients and packs a punch of flavor.
Ingredients
- 2 cloves garlic, smashed and minced
- 1/2 teaspoon kosher salt
- 2 large egg yolks, room temperature
- 1 tablespoon lemon juice, fresh
- 1 teaspoon Dijon mustard
- 1 cup neutral oil (like vegetable or canola)
- Salt to taste
Instructions
- Smash and finely mince the garlic, then use the flat side of the knife to mash it into a paste with 1/2 teaspoon kosher salt.
- In a medium bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth.
- Very slowly, begin to drizzle in the oil while whisking constantly. Start with just a few drops at a time to emulsify the mixture.
- As the mixture thickens, you can add the oil a little faster, still whisking vigorously until all the oil is incorporated and the aioli is thick and pale.
- Stir in the garlic paste and season with salt to taste.
- Use immediately or refrigerate in an airtight container for up to one week.
Notes
- Use room temperature egg yolks to help the emulsion form more easily.
- Use a neutral oil to avoid overpowering the garlic flavor.
- If the aioli breaks (separates), you can start with a new yolk in a clean bowl and slowly whisk in the broken mixture to re-emulsify.
- Raw eggs carry a risk of salmonella; use pasteurized eggs if concerned.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg
