Classic Aioli
This classic aioli is a rich and creamy garlic mayonnaise, boasting a vibrant tang from fresh lemon and a subtle kick from Dijon mustard. Perfect as a dipping sauce for seafood or vegetables, or as a luxurious spread for sandwiches, it's a versatile condiment that elevates any dish with its robust flavor and silky texture.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 376 kcal
Allergen information: may contain eggs, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 clovegarlic, minced
- 1 pcsegg yolk
- 1 tbsplemon juice
- 0.5 tspdijon mustard
- 0.25 tspsalt
- 0.13 tspblack pepper, freshly ground
- 0.75 cupextra virgin olive oil
Equipment
Medium mixing bowl · Whisk · Garlic press (optional) · Mortar and pestle (optional) · Chef's knife · Cutting board
The method
Step by step
- 1
Mince the garlic cloves very finely or crush them into a paste using a mortar and pestle or the side of a chef's knife.
About 2 min
Cook’s note: For the smoothest aioli, ensure the garlic is as finely minced as possible to avoid chunky bits.
- 2
In a medium-sized mixing bowl, combine the minced garlic, egg yolk, fresh lemon juice, Dijon mustard, salt, and black pepper.
About 1 min
Cook’s note: Using room temperature ingredients, especially the egg yolk and lemon juice, helps create a more stable emulsion.
- 3
Whisk the mixture vigorously and continuously for 1-2 minutes until all ingredients are thoroughly combined and the mixture appears slightly pale and frothy.
About 2 min
Cook’s note: A good initial whisk ensures the flavors are well distributed before the oil is added.
- 4
Begin to slowly drizzle in the extra virgin olive oil, adding only a few drops at a time, while continuously whisking with consistent speed.
About 3 min
Cook’s note: This initial slow addition is critical to form a stable emulsion; adding oil too quickly will cause the aioli to break and separate.
- 5
Once approximately one-quarter of the olive oil has been incorporated and the mixture visibly thickens and emulsifies, you can gradually increase the oil stream to a thin, steady drizzle.
About 3 min
Cook’s note: Listen for a change in sound as you whisk; a thicker mixture will create a different resistance against the whisk.
- 6
Continue whisking until all the extra virgin olive oil is fully incorporated and the aioli is thick, creamy, and holds its shape.
About 2 min
Cook’s note: If the aioli becomes too thick, you can whisk in a teaspoon of warm water or a few more drops of lemon juice to reach your desired consistency.
- 7
Taste the finished aioli and adjust the seasoning with additional salt, black pepper, or lemon juice as needed to balance the flavors.
About 1 min
Cook’s note: A pinch of cayenne pepper can add a subtle warmth and complexity if you enjoy a little heat.
Per serving
Nutrition
- Calories
- 376.4kcal
- Protein
- 0.9g
- Carbs
- 1.1g
- Fat
- 41.7g
- Fibre
- 0.1g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This versatile aioli is fantastic with roasted vegetables, grilled fish, or as a dip for crispy french fries. For a delightful twist, try adding a pinch of smoked paprika or a dash of finely chopped fresh herbs like chives or parsley. Pair it with a crisp, dry white wine like Sauvignon Blanc or a light-bodied rosé.
Transfer the aioli to an airtight container and store it in the refrigerator.
Aioli is best served chilled or at room temperature; reheating is not recommended as it may cause the emulsion to break.
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