Aioli (Garlic Aioli)
Homemade aioli with extra virgin olive oil, fresh garlic, and a touch of lemon is a versatile, punchy spread that’s perfect for sandwiches, vegetable platters, and so much more.
Servings: 8
Ingredients
- 2 cloves garlic, peeled
- 1/4 teaspoon kosher salt
- 1 egg yolk
- 1/2 cup extra-virgin olive oil
- 1 teaspoon fresh lemon juice
Instructions
- Get ready: Wet a kitchen towel and wring out until just damp. Shape the towel into a ring on the counter and nestle a medium bowl in the center. Place the oil in a measuring cup with a spout and set aside.
- Season the egg yolk: Using a microplane or the smallest side of a box grater, finely grate the garlic into the bowl. Add the kosher salt and egg yolk. Whisk briefly combine.
- Add the oil: Whisking constantly, add the oil a few drops at a time. As the aioli starts to emulsify, increase the oil addition to a thin, steady stream, continuing to whisk at a brisk pace.
- Finish the aioli: Once all oil has been added, whisk a few more times to ensure that the mixture is thoroughly emulsified. Whisk in lemon juice. Taste for salt and adjust accordingly.
Video
Notes
- Aioli, kept in a tightly sealed container, will keep for up to one week in the fridge.
- If your sauce breaks, try vigorously whisking in 1 more egg yolk. If that doesn’t work, try adding a splash or two of ice water and whisk with all your might!
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 127.8kcal | Carbohydrates: 0.4g | Protein: 0.4g | Fat: 14.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.1g | Cholesterol: 24.3mg | Sodium: 74.2mg | Potassium: 6.3mg | Fiber: 0.02g | Sugar: 0.04g | Vitamin A: 32.6IU | Vitamin C: 0.5mg | Calcium: 4.5mg | Iron: 0.1mg
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