Garlic Aioli
Garlic Aioli
Ingredients
- 1 egg yolk, large, at room temperature
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and lemon juice until well combined and slightly pale.
⏱️ 2 min
- 2
Begin to slowly drizzle in the extra virgin olive oil, a few drops at a time, while continuously whisking vigorously. This is crucial for emulsification. If you add the oil too quickly, the aioli may break.
⏱️ 5 min
- 3
Once about a quarter of the oil has been incorporated and the mixture starts to thicken, you can increase the oil stream to a thin, steady drizzle, still whisking constantly until all the oil is incorporated and the aioli is thick and creamy.
⏱️ 3 min
- 4
Stir in the salt and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min
- 5
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld and for it to thicken further.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Aioli
- 1 egg yolk, large, at room temperature
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, and lemon juice until well combined and slightly pale.
⏱️ 2 min - 2
Begin to slowly drizzle in the extra virgin olive oil, a few drops at a time, while continuously whisking vigorously. This is crucial for emulsification. If you add the oil too quickly, the aioli may break.
⏱️ 5 min - 3
Once about a quarter of the oil has been incorporated and the mixture starts to thicken, you can increase the oil stream to a thin, steady drizzle, still whisking constantly until all the oil is incorporated and the aioli is thick and creamy.
⏱️ 3 min - 4
Stir in the salt and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 5
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld and for it to thicken further.
⏱️ 30 min