3 egg yolks (for safety reasons, use pasteurized eggs)
1 pint extra virgin olive oil
8 cloves garlic
2-3 tsp lemon juice
1 tsp Kosher salt, or to taste
1. Let all your ingredients come to room temperature before you begin.
2. In a small glass bowl, mash the garlic and the salt together until they
form a paste.
3. Add the egg yolks and whisk vigorously until the mixture is smooth.
Note: You can use an electric hand mixer, stand mixer or even a blender for this.
4. Now, with the mixer or blender going full speed (or with your arm
whisking as hard
as it can) add the olive oil very slowly, as little as a drop at a time.
5. When the emulsion starts to form, you can add the oil more quickly, but
keep it at a fairly moderate stream. Adding the oil too fast will break your emulsion.
6. When the aioli thickens, add a bit more lemon juice to thin it out.
Continue adding
oil, stopping occasionally to add more lemon if the mixture gets too thick.
7. Finish the aioli with the remaining lemon juice, both to add a bit of
tang as well
as to achieve the right consistency.
8. Store unused aioli in the refrigerator, where it should keep for a day
or two.
Makes slightly more than 2 cups of aioli.
Aioli is a tangy
emulsified sauce that's similar to
mayonnaise but is made with olive oil instead of ordinary vegetable oil. A healthy measure of garlic gives this aioli recipe its punch.
Aioli makes a delicious sandwich spread or dip, and it can also be served
atop grilled meat or fish. And for a real treat, try it with French fries.
Finally, it can't be said too often: For safety reasons, use
pasteurized eggs
for this and any other preparation that contains raw eggs.
Prep Time: 20 minutes
Total Time: 20 minutes