📝 About This Recipe
Tracing its roots to the rugged coastlines of Provence and Spain, this authentic Aioli is a silky, gold-hued emulsion that transcends the label of 'garlic mayo.' It is a potent, velvety celebration of pungent fresh garlic and high-quality olive oil, offering a luxurious mouthfeel and a sharp, spicy kick. Perfectly balanced with a hint of lemon and sea salt, this versatile spread is the soul of Mediterranean hospitality.
🥗 Ingredients
The Aromatic Base
- 4-6 pieces Fresh Garlic Cloves (germ removed, roughly chopped)
- 1/2 teaspoon Flaky Sea Salt (Maldon or Kosher preferred)
The Emulsion Core
- 2 Large Egg Yolks (strictly at room temperature)
- 1 teaspoon Dijon Mustard (adds stability and a subtle tang)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
The Oil Blend
- 1/2 cup Neutral Grapeseed Oil (provides lightness)
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity but not overly bitter)
Final Seasoning
- 1 pinch White Pepper (ground)
- 1-2 teaspoons Warm Water (to adjust consistency if needed)
👨🍳 Instructions
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1
Begin by preparing the garlic paste. Place the chopped garlic and sea salt in a heavy mortar and pestle. The salt acts as an abrasive to break down the fibers.
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2
Pound and grind the garlic until a smooth, translucent paste forms with no visible chunks. This ensures the flavor is evenly distributed without any harsh bites.
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3
In a medium glass or stainless steel mixing bowl, combine the room-temperature egg yolks and the Dijon mustard. Whisk them together until they are well-combined and slightly pale.
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4
Incorporate the garlic paste into the egg yolk mixture. Whisk vigorously until the mixture is uniform and sticky.
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5
Combine your grapeseed oil and olive oil into a single measuring pitcher with a spout. This blend ensures the aioli isn't too heavy or bitter.
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6
Place the bowl on a damp kitchen towel folded into a ring. This 'nest' will stabilize the bowl, leaving both your hands free for pouring and whisking.
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7
The Critical Phase: Start by adding the oil literally drop by drop. Whisk constantly and vigorously. Do not rush this; you are building the structure of the emulsion.
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8
Once the mixture begins to thicken and look creamy (after about 1/4 cup of oil), you can begin adding the oil in a very thin, steady stream, like a thread.
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9
Pause the oil flow every few tablespoons to whisk thoroughly and ensure the oil is fully incorporated before adding more.
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10
Halfway through the oil, whisk in half of the lemon juice. This will thin the mixture slightly and provide the acidity needed to brighten the fats.
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11
Continue adding the remaining oil in a steady stream until the aioli is thick, glossy, and holds its shape on the whisk.
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12
Taste the aioli. Add the remaining lemon juice, white pepper, and more salt if necessary. If the sauce is too thick for your liking, whisk in a teaspoon of warm water to loosen it.
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13
Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes before serving. This allows the garlic flavor to mellow and mature.
💡 Chef's Tips
Always use room-temperature eggs; cold yolks will resist emulsification and may cause the sauce to break. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it drop by drop. For a milder flavor, blanch the garlic cloves in boiling water for 1 minute before mashing them into a paste. Avoid using a food processor for the olive oil portion, as high-speed blades can cause the polyphenols in extra virgin olive oil to turn bitter.
🍽️ Serving Suggestions
Serve alongside 'Le Grand Aïoli'—a traditional platter of poached cod, boiled potatoes, carrots, and green beans. Use as a luxurious dip for crispy, hot french fries or salt-roasted fingerling potatoes. Dollop onto a bowl of hot seafood bouillabaisse or fish stew just before serving. Spread generously on a toasted baguette for a steak sandwich or a roasted vegetable tartine. Pair with a crisp, chilled glass of Provençal Rosé or a dry Spanish Albariño.