📝 About This Recipe
This luxurious emulsion is a bright, modern take on the classic Provençal garlic sauce, elevated with a vibrant bouquet of fresh garden herbs. It balances the sharp bite of raw garlic with the silky richness of extra virgin olive oil and the sun-kissed acidity of fresh lemon zest. Perfect as a sophisticated dip or a decadent spread, this aioli transforms simple ingredients into a gourmet experience that captures the essence of coastal Mediterranean dining.
🥗 Ingredients
The Emulsion Base
- 2 Egg yolks (large, strictly at room temperature)
- 3/4 cup Neutral oil (such as grapeseed or canola for stability)
- 1/4 cup Extra virgin olive oil (high quality, fruity profile)
- 1 teaspoon Dijon mustard (acts as a stabilizer)
Aromatics and Acid
- 3 pieces Garlic cloves (turned into a fine paste with a pinch of salt)
- 2 tablespoons Fresh lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest (finely grated, no white pith)
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon White pepper (finely ground)
Fresh Herb Finishes
- 1 tablespoon Fresh parsley (flat-leaf, very finely minced)
- 1 tablespoon Fresh chives (thinly sliced into tiny rounds)
- 1 teaspoon Fresh dill (finely chopped)
- 1/2 teaspoon Fresh tarragon (minced, optional for anise notes)
👨🍳 Instructions
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1
Prepare your garlic paste by mincing the cloves finely, then sprinkling with a pinch of salt and using the side of your knife to mash it into a smooth, buttery consistency.
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2
In a medium stainless steel or glass mixing bowl, combine the room-temperature egg yolks, Dijon mustard, and the prepared garlic paste.
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3
Whisk the yolk mixture vigorously for about 1 minute until it becomes slightly pale and thickened.
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4
Combine the neutral oil and the extra virgin olive oil in a measuring cup with a spout for easy pouring.
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5
Place the bowl on a damp kitchen towel folded into a ring; this stabilizes the bowl so you can whisk with one hand and pour with the other.
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6
Begin adding the oil mixture literally drop by drop while whisking constantly and rapidly. This initial stage is critical for a stable emulsion.
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7
Once the mixture begins to thicken and look creamy (after about 1/4 cup of oil is added), you can increase the flow to a very thin, steady stream.
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8
Continue whisking without pause. If the oil starts to pool, stop pouring and whisk until the mixture is uniform before adding more oil.
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9
When all the oil is incorporated and the sauce is thick and glossy, whisk in the lemon juice, lemon zest, and white pepper.
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10
Gently fold in the finely minced parsley, chives, dill, and tarragon using a spatula until evenly distributed.
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11
Taste the aioli and adjust the seasoning with additional salt or lemon juice if needed to achieve a bright, balanced flavor.
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12
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the garlic and herb flavors to bloom and meld.
💡 Chef's Tips
Always ensure your egg yolks are at room temperature to prevent the emulsion from breaking. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. Use a mix of neutral oil and olive oil; using 100% extra virgin olive oil can sometimes result in a bitter flavor when whipped. For a lighter version, you can fold in a tablespoon of Greek yogurt at the very end. Store in an airtight container in the fridge for up to 4 days, but do not freeze.
🍽️ Serving Suggestions
Serve alongside crispy salt-and-pepper calamari or fritto misto. Use as a gourmet dipping sauce for roasted fingerling potatoes or asparagus spears. Slather onto a grilled chicken or blackened salmon sandwich for an instant upgrade. Pair with a chilled glass of Sauvignon Blanc or a dry Provençal Rosé. Serve as a centerpiece for a crudité platter featuring radishes, snap peas, and heirloom carrots.