Aioli is a creamy and flavorful sauce made with garlic and olive oil, commonly served as a condiment or dip. Here’s a basic aioli sauce recipe:
- 3-4 garlic cloves, minced
- 3/4 cup of Mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard (optional)
- 1 large egg yolk, at room temperature
- 1 cup extra virgin olive oil
- Salt and pepper to taste
- In a mixing bowl, combine the minced garlic, lemon juice, and Dijon mustard. Stir them together to create a paste.
- Add the egg yolk to the garlic mixture and whisk until well combined.
- Begin to add the olive oil very slowly, drop by drop, while whisking constantly. This is a crucial step to ensure that the oil emulsifies properly with the other ingredients. As the mixture starts to thicken and emulsify, you can gradually increase the rate at which you add the oil.
- Continue whisking and adding the olive oil until the mixture becomes thick and creamy, similar to mayonnaise. If the aioli gets too thick, you can add a tiny bit of water or lemon juice to adjust the consistency.
- Once the aioli has reached the desired consistency, season it with salt and pepper to taste. You can also adjust the flavor with more lemon juice or garlic, depending on your preferences.
- Transfer the aioli to a jar or container and store it in the refrigerator. It’s best to let the aioli sit for about 30 minutes before using to allow the flavors to meld together.
Aioli can be used as a dipping sauce for vegetables, a spread for sandwiches, or a condiment for various dishes. Keep in mind that traditional aioli doesn’t include egg yolk and is made with just garlic, olive oil, and salt. However, the addition of egg yolk in this recipe helps stabilize the emulsion and create a creamier texture.