Aioli is a Sauce with Some Sass

February 18, 2014

Aioli is a classic sauce that can be best described as a garlic mayonnaise.  It can be used in any recipe that calls for mayonnaise and adds a boost of flavor.  This versatile condiment is delicious as a dip, in sandwiches, and tossed with potatoes, just to name a few.  You can add a variety of ingredients to change the flavor profile including chopped olives and capers, lemon juice, roasted red peppers, herbs are much more.

Garlic Aioli

3 tablespoons Vegetable oil
1/4 cup extra virgin olive oil
1/2 teaspoon dijon mustard
2 teaspoons fresh lemon juice
1 large egg yolk
2 cloves garlic

Mince and mash garlic to a paste with a pinch of salt using the edge of a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

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