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
What if my aioli breaks?
Whisk in a fresh egg yolk slowly to bring it back together.
Can I make aioli in a blender?
Yes, but add oil in a slow stream to maintain emulsification.
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.
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