Aioli Sauce
Aioli is a flavorful, creamy garlic sauce made with olive oil and egg yolks. It’s traditionally served with seafood, fish soups, and croutons, bringing a rich, garlicky bite.
Servings: 6
Calories: 2016kcal
Ingredients
- 6 cloves garlic, peeled
- 1 tablespoon Dijon mustard, optional
- 2 medium egg yolks, room temperature
- Salt and freshly ground pepper
- Juice of 1 lemon
- 1.5 cups olive oil, room temperature
Instructions
- Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce.
- Transfer to a storage container, cover with plastic wrap and, refrigerate until ready to use.
Video
Notes
Learn more about aioli:
- In Provence, aioli also designates a complete dish consisting of various boiled vegetables usually made of carrots, potatoes, and green beans, boiled fish, desalted salt cod or monkfish, and boiled eggs served with the aioli sauce.
- The garlic is often ground with salt in a mortar and pestle to lead to a smooth aioli. Egg yolks, garlic and Dijon mustard if adding this as a common variation on the basic aioli, are combined first with a whisk, and the oil is added slowly with whisking and the lemon juice is added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed.
- Aioli has become popular as an accompaniment in Australia, often served alongside French fries.
Cooking Tips for Aioli Sauce Recipe
- Slowly Add the Oil: It’s crucial to add the olive oil slowly in a steady stream while blending, as this will help emulsify the sauce and create a smooth, thick texture.
- Egg Yolk Temperature: Make sure the egg yolks are at room temperature to prevent the sauce from separating. Cold yolks can cause the oil to curdle, affecting the texture.
- Adjust the Garlic Flavor: If you prefer a milder garlic flavor, you can roast the garlic beforehand. Roasting sweetens the garlic and tones down its raw intensity.
- Mustard for Emulsification: The Dijon mustard is optional but helps stabilize the aioli and improve emulsification. If you don’t want mustard, make sure to whisk the egg yolks thoroughly before adding the oil.
- Use High-Quality Olive Oil: Since olive oil is the main ingredient, using a good quality extra virgin olive oil will make a big difference in flavor. Avoid using any oil with a strong, overpowering taste.
- Storage: Aioli should be kept in the refrigerator and used within a couple of days. Always store it in an airtight container to maintain its freshness.
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