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A close-up of a creamy yellow beverage topped with a sprinkle of ground spice, possibly cinnamon or nutmeg, in a clear glass. The surface has a smooth texture with subtle swirls.

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.
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Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings: 9
Course: Dressing/Condiment
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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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