How To Make Homemade Aioli
This aioli recipe is a sauce with intense garlic flavor and a versatile option for any vegetable platter spooned over fish or swirled into fish soup.
Serves:
Ingredients
- 2clovesgarlic,finely chopped
- ⅛tspkosher,or coarse salt, plus more to taste
- 1large egg yolk,at room temperature
- 2tsplemon juice
- ½cupmild tasting olive oil,or ¼ cup olive oil plus ¼ cup vegetable oil
Instructions
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In a mortar, combine the garlic and salt. Mash together until the garlic forms a smooth paste.
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If you don’t have a mortar, place the garlic and salt on a cutting board and drag the blade of a large, heavy knife across it a few times until it forms a smooth paste.
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Set the bowl on top of a dampened kitchen towel to keep the bowl from sliding around. In the bowl, whisk the egg yolk and lemon juice until combined. Pour the oil into a measuring cup with a spout.
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Whisking constantly, slowly add the olive oil a few drops at a time and gradually increase the amount to a thin steady stream as the egg and oil are emulsified.
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If the mixture starts to separate, stop adding the oil and whisk until the oil is fully incorporated before adding more oil.
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Whisk in half the garlic. Taste and add more salt and garlic if desired.
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If the aioli is thicker, whisk in a few drops of water or lemon juice. If it is too thin, slowly whisk in more oil.
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Place in a small bowl, cover with plastic, and refrigerate until ready to use. Aioli will keep refrigerated for 3 to 5 days.
Nutrition
- Calories: 510.32kcal
- Fat: 56.28g
- Saturated Fat: 8.27g
- Monounsaturated Fat: 40.40g
- Polyunsaturated Fat: 6.05g
- Carbohydrates: 1.65g
- Fiber: 0.08g
- Sugar: 0.21g
- Protein: 1.56g
- Cholesterol: 92.23mg
- Sodium: 5.72mg
- Calcium: 17.24mg
- Potassium: 27.07mg
- Iron: 0.59mg
- Vitamin A: 32.39µg
- Vitamin C: 2.90mg
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