📝 About This Recipe
Transport your senses to the sun-drenched coast of Southern France with this luxuriously thick, golden garlic aioli. This isn't just a condiment; it's a velvety emulsion where the pungent bite of fresh garlic meets the silky richness of high-quality olive oil and farm-fresh egg yolks. Perfect as a dip for crisp vegetables or a decadent spread for crusty bread, this authentic recipe balances bold aromatics with a bright, lemony finish.
🥗 Ingredients
The Emulsion Base
- 2 Large egg yolks (at room temperature for best stability)
- 1/2 cup Neutral oil (such as grapeseed or avocado oil)
- 1/2 cup Extra virgin olive oil (use a high-quality, mild-flavored variety)
Aromatics & Seasoning
- 4-5 pieces Fresh garlic cloves (peeled and germ removed if sprouted)
- 1.5 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard (acts as a stabilizer)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon White pepper (finely ground)
- 1 teaspoon Cold water (to adjust consistency if needed)
👨🍳 Instructions
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1
Begin by preparing the garlic paste. Place the garlic cloves and a pinch of salt on a cutting board and mince finely. Use the side of your knife to scrape and mash the garlic into a smooth, buttery paste.
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2
In a medium glass or stainless steel mixing bowl, combine the room-temperature egg yolks and the Dijon mustard. Whisk vigorously for about 30 seconds until the mixture is slightly pale and well combined.
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3
In a separate measuring jug, blend the neutral oil and the extra virgin olive oil. Using a blend ensures the olive oil flavor isn't too overpowering or bitter.
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4
Place your mixing bowl on a damp kitchen towel folded into a ring; this stabilizes the bowl so it doesn't spin while you whisk with one hand and pour with the other.
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5
The Critical Phase: Start adding the oil blend to the egg yolks literally drop by drop. Whisk constantly and rapidly.
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6
Continue adding the oil in a very slow, thin stream only after you see the first few drops have fully emulsified and the mixture has thickened.
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7
Once about half of the oil is incorporated and the mixture looks like a thick custard, you can slightly increase the speed of the oil stream to a very thin, steady thread.
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8
Add the prepared garlic paste, lemon juice, and white pepper to the bowl. Whisk thoroughly to distribute the flavors.
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9
Slowly whisk in the remaining oil until the aioli is glossy and holds its shape on the whisk.
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10
Taste the aioli. Add more salt or a touch more lemon juice if the richness feels too heavy; the acid should cut through the fat perfectly.
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11
If the sauce is too thick for your preference, whisk in the teaspoon of cold water to lighten the texture slightly.
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12
Transfer the finished aioli to a clean glass jar. Cover and refrigerate for at least 30 minutes before serving to allow the garlic flavor to mellow and develop.
💡 Chef's Tips
Always use room temperature eggs; cold yolks are less likely to emulsify properly. If your sauce breaks (separates), start with a fresh yolk in a clean bowl and slowly whisk the broken mixture into it. For a milder garlic flavor, blanch the garlic cloves in boiling water for 2 minutes before mashing. Avoid using a food processor for the entire process if using high-quality olive oil, as high-speed blades can make olive oil taste bitter. Store in the refrigerator for up to 4 days, but do not freeze as it will destroy the emulsion.
🍽️ Serving Suggestions
Serve alongside 'Le Grand Aïoli'—a platter of poached cod, boiled potatoes, and steamed green beans. Use as a decadent dip for hot, salted pommes frites or sweet potato wedges. Spread generously on a toasted ciabatta roll for a gourmet steak or roasted vegetable sandwich. Dollop onto a warm bowl of seafood bouillabaisse just before serving. Pair with a crisp, chilled glass of Provence Rosé or a dry Sauvignon Blanc.