Aioli

A silky, emulsified aioli built on egg yolk, garlic, and olive oil, finished with lemon juice and salt. A versatile condiment that pairs with vegetables, seafood, meats, and sandwiches.

Why You'll Love Aioli

It's smooth, rich, and versatile-transforming everyday vegetables, proteins, and sandwiches into something restaurant-worthy.

Tips and Tricks

• Add oil slowly to prevent breaking.
• Whisk constantly for a stable emulsion.
• Chill before serving for a thicker texture.

Variations

• Add roasted garlic for sweetness.
• Blend in fresh herbs for a green aioli.
• Swap lemon juice for vinegar for a sharper bite.

Substitutions

• Extra virgin olive oil → light olive oil for milder flavor
• Lemon juice → white wine vinegar
• Garlic → roasted garlic for softer flavor

Best served with

• Roasted vegetables
• Grilled seafood
• Fresh bread or sandwiches

How to Store Leftovers

• Store in airtight container in refrigerator for up to 1 week.

Common Questions

Aioli

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A silky, emulsified aioli built on egg yolk, garlic, and olive oil, finished with lemon juice and salt. A versatile condiment that pairs with vegetables, seafood, meats, and sandwiches.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 3 minutes mins

Total Time 10 minutes mins

Servings: 9

Course: Dressing/Condiment

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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• 1 garlic clove minced
• 1 egg yolk
• 1 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt to taste

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk

Method

 

Prepare the Base

1. In a mixing bowl, stir the minced garlic into the lemon juice. Let it sit 10 minutes to mellow the garlic. Then add the egg yolk.
2. Whisk until well combined and frothy.

Emulsify the Aioli

1. While whisking continuously, add oil 1 teaspoon at a time, fully incorporating before adding more.
2. Continue adding oil gradually, whisking until aioli thickens and emulsifies into a creamy texture.

Finish

1. Once all oil is incorporated, season with lemon juice and salt to taste.

Notes

Storage: keeps refrigerated, sealed, for up to 3 days.

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