📝 About This Recipe
More than just a flavored mayonnaise, a true Aioli is a masterpiece of Mediterranean alchemy, hailing from the sun-drenched coasts of Provence and Spain. This recipe honors the traditional method of emulsifying pungent, fresh garlic with liquid gold olive oil to create a rich, velvety spread that is both sharp and silky. It is the ultimate condiment, transforming simple vegetables, crusty bread, or poached seafood into a gourmet feast.
🥗 Ingredients
The Flavor Base
- 4-6 pieces Fresh Garlic Cloves (germ removed, peeled)
- 1/2 teaspoon Flaky Sea Salt (acts as an abrasive for the paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard (helps stabilize the emulsion)
The Emulsion
- 2 large Egg Yolks (strictly at room temperature)
- 1/2 cup Extra Virgin Olive Oil (use a mild, fruity variety)
- 1/2 cup Grapeseed or Vegetable Oil (neutral oil to balance the heavy olive flavor)
- 1-2 teaspoons Warm Water (to adjust consistency if needed)
Seasoning & Finish
- 1/8 teaspoon White Pepper (ground)
- 1 pinch Cayenne Pepper (optional, for a subtle back-heat)
- 1 sprig Fresh Parsley (finely minced for garnish)
👨🍳 Instructions
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1
Ensure all ingredients, especially the egg yolks and oils, are at room temperature to ensure a stable emulsion.
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2
Prepare the garlic by slicing each clove in half lengthwise and removing the green 'germ' from the center to prevent bitterness.
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3
In a heavy mortar and pestle, combine the garlic cloves and sea salt. Grind vigorously until a smooth, translucent paste forms with no visible chunks.
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4
Transfer the garlic paste to a medium glass or stainless steel mixing bowl. Whisk in the Dijon mustard and lemon juice until well combined.
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5
Add the room-temperature egg yolks to the garlic mixture. Whisk thoroughly for about 1 minute until the mixture becomes slightly pale and thick.
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6
Combine the olive oil and neutral oil in a measuring cup with a spout for easy pouring.
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7
Place the bowl on a damp kitchen towel to stabilize it. Begin adding the oil mixture literally drop by drop while whisking constantly and vigorously.
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8
Continue this slow process for the first 1/4 cup of oil. This is the most critical stage; the mixture should look like a thick, glossy cream.
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9
Once the emulsion is established, you can begin adding the oil in a very thin, steady stream, whisking without pause.
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10
As the aioli thickens, it may become very stiff. If it feels too heavy to whisk, add a few drops of warm water to loosen it before continuing with the oil.
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11
Once all the oil is incorporated, the aioli should be thick enough to hold its shape on a spoon.
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12
Season with white pepper and a pinch of cayenne. Taste and add more salt or lemon juice if necessary to balance the richness.
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13
Cover and refrigerate for at least 30 minutes before serving to allow the garlic flavors to mellow and meld.
💡 Chef's Tips
Always use the freshest garlic possible; older garlic has a harsh, metallic bite that will overpower the sauce. If the sauce 'breaks' (separates), start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it drop by drop. Using 100% extra virgin olive oil can sometimes result in a bitter finish; blending it with a neutral oil like grapeseed ensures a smoother flavor profile. Never use a food processor for a traditional aioli if using extra virgin olive oil, as the high-speed blades can oxidize the oil and make it taste bitter. For a safer version, you can use pasteurized egg yolks if you are concerned about consuming raw eggs.
🍽️ Serving Suggestions
Serve as the centerpiece of a 'Grand Aïoli' platter with poached cod, steamed artichokes, boiled potatoes, and green beans. Spread generously on toasted baguette slices and top with seared shrimp or roasted red peppers. Use as a luxurious dipping sauce for hand-cut Belgian fries or crispy calamari. Pair with a crisp, chilled Rosé from Provence or a dry Spanish Albariño to cut through the richness. Dollop onto a bowl of hot fish soup or Bouillabaisse just before eating.