Homemade Garlic Aioli
A thick glossy garlic sauce whisked from egg yolk, olive oil, and lemon.
Equipment
- Whisk
- Mixing bowl
- Small jar
- Chef knife
Ingredients
Main Ingredients
- 2 cloves garlic peeled
- 1 large pasteurized egg yolk at room temperature
- 1 cup mild olive oil
- 1 tbsp lemon juice freshly squeezed
- ¼ tsp salt
- 1 tsp Dijon mustard optional
Instructions
Cooking
- Mash. Crush the garlic with the salt into a smooth paste on a cutting board.
- Combine. Whisk the paste, egg yolk, and mustard in a bowl set on a damp towel.
- Emulsify. Add the oil drop by drop, then in a thin stream, whisking until thick and glossy.
- Finish. Stir in the lemon juice, adjust the salt, and thin with warm water if needed.
- Store. Refrigerate in a covered jar and use within three days.
Notes
Substitutions: Use a pasteurized yolk, or whisk the garlic and lemon into prepared mayonnaise for a shortcut.
Tips: Start the oil drop by drop and set the bowl on a damp towel.
Storage: Refrigerate for up to three days. Do not freeze.
Nutrition is calculated per two tablespoon serving and includes the optional Dijon mustard.