📝 About This Recipe
This luxurious, golden emulsion is the soul of Mediterranean coastal cooking, offering a pungent garlic kick balanced by a silky, creamy texture. Whether you choose the traditional egg yolk base for richness or the innovative aquafaba version for a light, plant-based finish, this sauce is a masterclass in emulsion. It transforms simple roasted vegetables, crusty bread, or grilled proteins into a gourmet experience with its bold aromatics and bright citrus notes.
🥗 Ingredients
The Emulsion Base (Choose One)
- 2 Large Egg Yolks (at room temperature for traditional version)
- 3 tablespoons Aquafaba (liquid from canned chickpeas for plant-based version)
Aromatics and Seasoning
- 4-6 pieces Fresh Garlic Cloves (peeled and germ removed for a smoother flavor)
- 1 teaspoon Dijon Mustard (acts as a stabilizer and adds tang)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/8 teaspoon White Pepper (finely ground to keep the sauce pristine)
The Oils
- 3/4 cup Neutral Oil (Grapeseed, Avocado, or Sunflower oil)
- 1/4 cup Extra Virgin Olive Oil (high quality for a fruity finish)
Optional Flavor Boosters
- 1 teaspoon Cold Water (to adjust consistency if too thick)
- 1/4 teaspoon Smoked Paprika (for a Spanish 'Alioli' twist)
👨🍳 Instructions
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1
Prepare your garlic by smashing the cloves and mincing them into a very fine paste. Use the side of your knife and a pinch of salt to grind it against the cutting board until it is almost liquid; this ensures no raw chunks in your sauce.
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2
In a medium glass or stainless steel mixing bowl, combine your chosen base (egg yolks or aquafaba) with the garlic paste, Dijon mustard, and lemon juice.
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3
Whisk the base ingredients vigorously for about 1 minute until the mixture is slightly frothy and pale. If using aquafaba, whisk until it begins to foam significantly.
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4
Place your bowl on a damp kitchen towel folded into a ring. This 'nest' will stabilize the bowl, allowing you to use both hands—one for pouring and one for whisking.
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5
Combine the neutral oil and olive oil in a measuring cup with a spout for easy pouring.
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6
Begin adding the oil mixture literally one drop at a time. Whisk constantly and rapidly. This initial stage is critical for establishing the emulsion.
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7
Once the mixture begins to thicken and look creamy (after about 1/4 cup of oil), you can increase the flow to a very thin, steady stream.
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8
Continue whisking without stopping. If the oil starts to pool on the surface, stop pouring and whisk until the mixture is homogeneous before adding more oil.
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9
As you add more oil, the sauce will become very thick and glossy. If it becomes too stiff to whisk comfortably, add 1/2 teaspoon of water or lemon juice to thin it out slightly.
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10
Once all the oil is incorporated, whisk in the sea salt and white pepper. Taste and adjust with more lemon or salt if needed.
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11
For the best flavor, cover and refrigerate for at least 30 minutes. This allows the garlic to mellow and the flavors to meld together beautifully.
💡 Chef's Tips
Always use room temperature ingredients to prevent the emulsion from 'breaking' or separating. If using a blender or immersion blender, add the garlic and base first, then slowly drizzle oil through the lid's hole. To fix a broken aioli, start with a fresh egg yolk (or 1 tbsp aquafaba) in a clean bowl and slowly whisk the broken mixture into it. For a milder garlic flavor, blanch the whole garlic cloves in boiling water for 2 minutes before mashing them. Avoid using 100% extra virgin olive oil, as the high-speed whisking can make it taste bitter; a neutral oil blend is much smoother.
🍽️ Serving Suggestions
Serve as a dip for crispy Belgian-style fries or roasted fingerling potatoes. Dollop onto a warm bowl of Provencal Fish Stew (Bouillabaisse) or grilled shrimp skewers. Use as a gourmet spread for a Mediterranean vegetable sandwich with roasted peppers and arugula. Pair with a crisp, dry white wine like a Sauvignon Blanc or a chilled Spanish Albariño. Thin it with a little extra lemon juice to create a decadent dressing for a Caesar-style kale salad.