Classic French Aioli
Classic French Aioli
Ingredients
- 3 garlic cloves, large, peeled and roughly chopped
- 1 egg yolk, large, at room temperature
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil, light-colored, mild
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the chopped garlic cloves into a mortar and pestle (or a small food processor). Grind the garlic until it forms a smooth paste. This is a crucial step for a smooth aioli.
⏱️ 3 min
- 2
In a medium-sized bowl, combine the garlic paste, egg yolk, Dijon mustard, and lemon juice. Whisk vigorously for about 1 minute until the mixture is well combined and slightly pale.
⏱️ 2 min
- 3
Begin to slowly drizzle in the extra virgin olive oil, drop by drop at first, while continuously whisking. This slow addition is vital to create an emulsion and prevent the aioli from breaking. If adding too quickly, the mixture will separate.
⏱️ 5 min
- 4
Once about 1/4 cup of oil has been incorporated and the mixture starts to thicken, you can increase the oil flow to a very thin, steady stream, still whisking constantly. Continue until all the oil is incorporated and the aioli is thick and creamy, similar to mayonnaise.
⏱️ 4 min
- 5
Season the aioli with salt and freshly ground black pepper to taste. Adjust seasoning as needed. Serve immediately or cover and refrigerate.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic French Aioli
- 3 garlic cloves, large, peeled and roughly chopped
- 1 egg yolk, large, at room temperature
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil, light-colored, mild
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the chopped garlic cloves into a mortar and pestle (or a small food processor). Grind the garlic until it forms a smooth paste. This is a crucial step for a smooth aioli.
⏱️ 3 min - 2
In a medium-sized bowl, combine the garlic paste, egg yolk, Dijon mustard, and lemon juice. Whisk vigorously for about 1 minute until the mixture is well combined and slightly pale.
⏱️ 2 min - 3
Begin to slowly drizzle in the extra virgin olive oil, drop by drop at first, while continuously whisking. This slow addition is vital to create an emulsion and prevent the aioli from breaking. If adding too quickly, the mixture will separate.
⏱️ 5 min - 4
Once about 1/4 cup of oil has been incorporated and the mixture starts to thicken, you can increase the oil flow to a very thin, steady stream, still whisking constantly. Continue until all the oil is incorporated and the aioli is thick and creamy, similar to mayonnaise.
⏱️ 4 min - 5
Season the aioli with salt and freshly ground black pepper to taste. Adjust seasoning as needed. Serve immediately or cover and refrigerate.
⏱️ 1 min