Garlic Aioli

This garlic aioli is a creamy, homemade sauce made with fresh garlic, egg yolk, olive oil, and lemon juice. Perfect for sandwiches, burgers, roasted vegetables, or seafood, it adds a rich, flavorful touch to any meal. Quick to make and versatile, this aioli is a must-have condiment for everyday cooking and entertaining.

Ingredients

• 2 cloves garlic, peeled
• ¼ tsp kosher salt
• 1 egg yolk
• ½ cup extra virgin olive oil
• 1 tsp fresh lemon juice

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Instructions

Step 1: Prepare Your Workstation

• Wet a kitchen towel and wring out until just damp.
• Shape the towel into a ring on the counter and place a medium bowl in the center.
• Set the olive oil aside in a measuring cup with a spout.

Step 2: Season the Egg Yolk

• Finely grate the garlic into the bowl using a microplane or fine side of a box grater.
• Add kosher salt and the egg yolk. Whisk briefly to combine.

Step 3: Add the Oil

• Begin adding olive oil a few drops at a time while whisking continuously to start the emulsion.
• Once emulsification begins, increase the oil to a slow, steady stream while whisking constantly.
• Continue until all oil is incorporated and the mixture is thick and smooth.

Step 4: Finish the Aioli

• Whisk in lemon juice and adjust salt to taste.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

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Why You’ll Love This Recipe

• Creamy, rich garlic aioli with a fresh lemony flavor.
• Perfect for sandwiches, roasted vegetables, seafood, and fries.
• Simple ingredients, made entirely from scratch for better taste and texture.
• Thick, smooth, and easy to customize with herbs or spices.

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Tips

• Whisk continuously while adding oil to prevent the emulsion from breaking.
• Use room-temperature egg yolk for easier emulsification.
• If the aioli separates, whisk in a teaspoon of warm water to bring it back together.
• Freshly grated garlic ensures vibrant flavor without bitterness.

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Variations and Substitutions

• Herb aioli: Add chopped parsley, chives, or dill.
• Spicy aioli: Mix in a pinch of cayenne, smoked paprika, or sriracha.
• Oil alternatives: Light olive oil or avocado oil can replace extra virgin olive oil for milder flavor.
• Vegan option: Use aquafaba instead of egg yolk for a plant-based aioli.

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FAQs

Q: Can I prepare aioli in advance?
A: Yes, store in an airtight container in the fridge for up to 3 days.

Q: What if my aioli breaks or separates?
A: Whisk in 1 teaspoon of warm water or start with a new egg yolk and slowly incorporate the broken mixture.

Q: Can I use pre-minced garlic?
A: Fresh garlic is preferred for flavor and texture, but pre-minced can be used in a pinch.

Q: Is it safe to eat raw egg yolk?
A: Use pasteurized eggs if you are concerned about food safety.

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Serving and Suggestions

• Serve as a dip for fries, roasted vegetables, or calamari.
• Spread on sandwiches, burgers, or wraps for added creaminess.
• Drizzle over grilled fish or chicken for extra flavor.
• Pair with a Mediterranean platter featuring olives, roasted peppers, and fresh bread