Serves 8
10 min
Garlic Aioli
Recipe GLPRb2ab9094cf857f
A creamy, golden emulsion of garlic, egg yolks, and oil with bright lemon and a touch of Dijon mustard. This classic aioli is a versatile condiment perfect for dipping, spreading, or finishing dishes with rich, garlicky flavor.
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Ingredients
3 medium garlic cloves, minced
1/8 teaspoon kosher salt
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
3/4 cup canola oil
1/4 cup extra-virgin olive oil
Directions
Combine the minced garlic and salt in a medium bowl. Stir until the salt begins to break down the garlic slightly and release its juices, about 30 seconds.
Add the egg yolks, lemon juice, and Dijon mustard to the bowl with the garlic. Whisk together until well combined and lightened in color.
Begin adding the canola oil one drop at a time while whisking constantly. This slow incorporation is crucial for forming a stable emulsion. After about 2 tablespoons have been added and the mixture begins to thicken noticeably, you can add the oil in a thin, steady stream while continuing to whisk.
Once all the canola oil has been incorporated, switch to the extra-virgin olive oil and add it in a thin stream while whisking continuously.
Continue whisking until all the oil is fully emulsified and the aioli is thick, creamy, and pale. If the mixture appears too thick, whisk in a few drops of water or additional lemon juice to reach desired consistency.
Taste and adjust seasoning with additional salt if needed. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
