Garlic aioli is a creamy, garlicky condiment that originates from the Mediterranean, traditionally used as a flavorful dip or spread. Its silky texture and robust flavor make it the perfect accompaniment to roasted vegetables, grilled meats, seafood, or even as a spread on sandwiches and burgers. This simple yet versatile sauce is made with just a handful of ingredients, offering a homemade alternative to store-bought mayonnaise-based sauces. Once you make it from scratch, you’ll appreciate the depth of flavor and freshness that this recipe brings to your table.
Ingredients:
- 2 large egg yolks (pasteurized if preferred)
- 1 cup olive oil (or a blend of olive and neutral oil for milder flavor)
- 2 garlic cloves, finely minced or grated
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Optional: a pinch of cayenne pepper or smoked paprika for added flavor
Instructions:
- Prepare the Base: In a medium-sized mixing bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until well combined.
- Incorporate the Oil: Begin adding the oil very slowly, just a few drops at a time, while continuously whisking. This step is crucial to ensure the mixture emulsifies properly. As the mixture begins to thicken, you can gradually increase the speed at which you add the oil, continuing to whisk vigorously.
- Add Garlic and Seasonings: Once the aioli has reached a creamy consistency, stir in the minced garlic. Taste the aioli and add salt, lemon juice, or additional garlic if desired. For a touch of heat, mix in cayenne pepper or smoked paprika.
- Chill and Serve: Transfer the aioli to a container and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve as a dip, spread, or sauce for your favorite dishes.
Tips:
- If the aioli starts to separate, stop adding oil and whisk vigorously until it comes back together.
- Use fresh, high-quality olive oil for the best flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
