Description
A creamy, garlicky Mediterranean sauce made from scratch with pantry staples. This classic homemade aioli is rich, smooth, and perfect as a dip, spread, or dressing.
Ingredients
2 garlic cloves, finely minced or grated
1 large egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1/2 cup extra virgin olive oil
1/2 cup neutral oil (such as grapeseed or canola)
Kosher salt, to taste
Optional: pinch of white pepper or cayenne for added spice
Instructions
- In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and a pinch of salt until well blended.
- Begin drizzling in the oils very slowly—just a few drops at a time—while whisking vigorously to start the emulsification process.
- As the mixture thickens, pour in the oil in a thin stream, continuing to whisk until the aioli becomes rich and glossy.
- Stir in the finely minced garlic and taste to adjust seasoning with more salt, garlic, or lemon juice if needed.
- For a smoother consistency, use an immersion blender if desired, though traditional hand-whisking is preferred.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Use room temperature egg yolk for best emulsification.
Adjust garlic amount for a stronger or milder taste.
Try variations like smoked paprika, herbs, or roasted garlic for different flavors.
Use only olive oil for a stronger taste, or neutral oil for a milder one.
Always store aioli chilled due to raw egg content.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 35mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg
