Garlic Aioli
A rich, creamy garlic sauce made by emulsifying raw garlic and egg yolks with olive oil. This classic French-Provencal condiment elevates fries, sandwiches, seafood, and roasted vegetables.
Ingredients
- 4 cloves garlic cloves, minced
- 2 large egg yolks, room temperature
- 1 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 2 tsp cold water
Instructions
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1
Sprinkle 1/2 tsp kosher salt over 4 cloves minced garlic cloves on a cutting board and use the flat side of a knife to mash them into a smooth paste.
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2
In a medium bowl, whisk together 2 room temperature large egg yolks, 2 tbsp fresh lemon juice, and 1/2 tsp Dijon mustard until combined.
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3
While whisking constantly, add 1 cup extra-virgin olive oil one drop at a time at first, then in a very thin, steady stream. The mixture should thicken and emulsify as you add the oil.
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4
Once all the oil is incorporated and the aioli is thick and creamy, stir in the garlic paste and 2 tsp cold water to thin slightly if needed.
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5
Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes before serving. Store refrigerated for up to 3 days.