Aioli has an undeserved reputation as a tricky, finicky condiment that takes a lot of skill and patience to make at home. The truth is it’s actually pretty simple. All you need is patience. Just whisk a few ingredients together (no food processor or immersion blender needed) and you have a luxurious sauce that improves everything it touches.
The key to this flavorful garlic aioli recipe is twofold: First, thoroughly smash your garlic into a smooth paste. This is easy to do with the side of your knife if you add a pinch of kosher salt on top; the salt acts as an abrasive, helping to break down the cloves’ fibers. If you have a rasp-style grater, you can use it to break down the garlic instead. Second, use a sturdy whisk to mix the oil into the other ingredients little by little until you have a silky emulsion.
Slather the aioli on bread, serve it with a fish stew, crab cakes, or a Spanish egg-and-potato tortilla, or use it as a dipping sauce for french fries, poached shrimp, or veggies (especially artichokes and green beans). Wanna switch it up? Whisk in some fresh herbs or a dollop of pesto. Add spice via smoked paprika, sriracha, or chipotle paste (chipotle aioli and sweet potato fries make a perfect match). There’s no wrong way to enjoy it.
Worried about using raw egg yolk? Coddle it first by gently dropping the whole egg (in the shell) into a pot of boiling water. Cook the egg for one minute before shocking it in ice water and separating the yolk.
Recipe information
Total Time
10 minutes
Yield
Makes about ½ cup
Ingredients
Preparation
Step 1
Mince and mash 2 garlic cloves to a paste with a pinch of kosher salt using a large heavy knife.
Step 2
Whisk 1 large egg yolk, 2 tsp. fresh lemon juice, and ½ tsp. Dijon mustard, in a small heavy bowl to combine. Combine ¼ cup extra-virgin olive oil and 3 Tbsp. vegetable oil in a measuring cup with a spout; add oil mixture a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and aioli is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Step 3
Whisk in garlic paste and season with kosher salt and freshly ground black pepper. If aioli is too thick, whisk in 1–2 drops water. Chill, covered, until ready to use.
Editor’s note: This aioli recipe was first printed in the September 2002 issue of ‘Gourmet.’ Ready to use up that leftover egg white? Try one of our favorite cocktails with egg whites →
Recipe notes
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