Menu Enter a recipe name, ingredient, keyword...

The Creamiest Aïoli (Garlic Mayonnaise)

By

Think of this aioli as your secret sauce. Made by transforming egg yolks, garlic, and olive oil into a creamy dip, it's Provence's answer to mayonnaise. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific: "Add a thin drizzle of oil and whisk like crazy

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 large egg yolk
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more
  • 1/4 cup grapeseed oil
  • 1/4 cup good-quality extra-virgin olive oil
  • Pinch of cayenne pepper
  • Fresh lemon juice
  • Freshly ground black pepper

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.

*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. But they won't have to forgo this aioli altogether. Just use pasteurized egg yolk instead.


You'll also love

Review this recipe

Garlic Butter Spaghetti with Herbs lemon garlic scallops