Garlic Herb Aioli
A proper aioli is less of a condiment and more of a study in patience. It relies on the mechanical action of your wrist to bind oil and yolk into a pale, glossy cream that clings to the back of a spoon.
The temperature trap
If your egg or oil is too cold, the emulsion will not hold. Set your egg on the counter thirty minutes before you begin.
- medium mixing bowl
- balloon whisk
- damp kitchen towel
- measuring cup
What goes in.
- 1large egg yolk
- 2garlic cloves, smashed into a fine paste with salt
- 1 tspfresh lemon juice
- 1/2 cupneutral oil, such as grapeseed
- 1/2 cupextra virgin olive oil
- 1 tbspfresh parsley, finely minced
- 1 tspfresh chives, minced
Droplet Control
The first few tablespoons of oil are the most critical; add them drop by drop while whisking constantly to ensure the yolk accepts the fat.
The method.
Stabilize the bowl
Place a damp kitchen towel in a ring on your counter and set the mixing bowl inside it to keep it from sliding.
Combine the base
Whisk the egg yolk, garlic paste, and lemon juice in the bowl until the mixture is pale and slightly frothy.
Start the emulsion
Begin adding the neutral oil one drop at a time, whisking continuously. Do not add more oil until the previous drop has fully incorporated.
Finish the pour
Once the mixture thickens into a loose paste, you can begin drizzling the remaining oil in a very thin, steady stream. Switch to the olive oil once the neutral oil is finished.
Fold in herbs
Stir in the parsley and chives at the end. Taste for salt, adding a pinch more if the garlic feels too sharp.
Other turns to take.
Roasted Garlic
Replace the raw garlic paste with two cloves of roasted, mashed garlic for a deeper, mellow sweetness.
Spicy Aioli
Fold in a half-teaspoon of smoked paprika or a dash of cayenne pepper after the sauce has emulsified.
When it doesn't go to plan.
If the sauce breaks and looks curdled, stop. Take a clean bowl, add a new teaspoon of water or lemon juice, and slowly whisk the broken sauce into the new liquid drop by drop.
Do not use 100% extra virgin olive oil, as its bitterness can overwhelm the garlic when processed this vigorously.
Store in a sealed jar in the coldest part of your refrigerator; it will hold for three days.
The ones that keep coming up.
Can I use a food processor?
You can, but the high-speed blades tend to heat the oil, which can cause the emulsion to split. A hand whisk provides better control over the texture.
What is the best neutral oil?
Grapeseed or sunflower oil are ideal because they carry no flavor of their own, letting the garlic and herbs take center stage.
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