Garlic Aioli
Garlic aioli is a creamy, flavorful condiment made with fresh garlic, egg yolk, lemon juice, and olive oil. It's perfect as a dip for fries, roasted vegetables, seafood, or as a spread for sandwiches and burgers. This homemade version is easy to make, customizable, and elevates a wide range of dishes with its bold garlic flavor.
Equipment
- 1 small bowl (for mixing)
- 1 Whisk or Blender/Food Processor (for emulsifying)
- 1 garlic press or knife (for mincing garlic)
- 1 Airtight Container (for storing aioli)
Ingredients
- 2 cloves garlic minced or crushed
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 cup extra virgin olive oil
- 1/2 teaspoon salt to taste
- 1/2 teaspoon Dijon mustard optional, for extra flavor
Instructions
- Prepare the Garlic: Peel and finely mince the garlic cloves. For a smoother flavor, you can roast the garlic beforehand.
- Combine Egg Yolk, Lemon Juice, and Garlic: In a small bowl, whisk together the egg yolk, lemon juice, and minced garlic until well combined.
- Emulsify with Olive Oil: Slowly drizzle in the olive oil, a few drops at a time, while whisking continuously. The mixture should start to thicken as you whisk. Continue to add the oil slowly, allowing the aioli to emulsify into a smooth and creamy consistency.
- Season the Aioli: Once all the oil is incorporated, taste the aioli and adjust seasoning with salt and optional Dijon mustard.
- Chill and Serve: Transfer the aioli to an airtight container and refrigerate for at least an hour before serving to allow the flavors to meld.
Notes
- For a milder aioli, use roasted garlic instead of raw garlic.
- To make a vegan version, replace the egg yolk with aquafaba (chickpea liquid).
- If the aioli becomes too thick after refrigeration, simply whisk in a small amount of olive oil or water to adjust the consistency.
- Store aioli in an airtight container in the fridge for up to 4-5 days.