Garlic Aioli

Name: Garlic Aioli
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 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

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.

10 minEasyServes 8190 cal/serving

FrenchSauceNo-CookKetoLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

4 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

1

Sprinkle 1/2 tsp kosher salt over 4 minced garlic cloves on a cutting board and use the flat side of a knife to mash them into a smooth paste.
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.
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.
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.
5

Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes before serving. Store refrigerated for up to 3 days.

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Questions

How much time should I plan for Garlic Aioli?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 15 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Does room temperature really matter in Garlic Aioli?

Step 2 reads: "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." It does at step 2. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Is there a substitute for Dijon mustard in Garlic Aioli?

The entry for Garlic Aioli calls for 1/2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Does Garlic Aioli contain eggs?

Yes: 2 large egg yolks, room temperature. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Garlic Aioli?

One serving (the recipe makes 8) has 1 g of carbohydrate in about 190 calories, with 1 g protein and 19 g fat, plus 160 mg sodium. The figures are estimates computed from the ingredient list.

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