Making Garlic Aioli
The secret to a proper aioli is patience. If you rush the oil addition, the emulsion will break and you will be left with a thin, greasy soup instead of a firm, clinging spread.
Mind your temperatures
Ensure your egg is at room temperature before starting; cold ingredients resist emulsification. Have your oil measured and ready in a pitcher for a steady, controlled pour.
- Heavy mortar and pestle or wide mixing bowl
- Whisk
- Measuring pitcher
What goes in.
- 3 largegarlic cloves, peeled
- 1/2 tspkosher salt
- 1large egg yolk, room temperature
- 1 tspfresh lemon juice
- 1 cupneutral oil, such as grapeseed or avocado
Slow and Steady
The first quarter-cup of oil must be added drop by drop. Once the emulsion forms and the mixture looks like thick mayonnaise, you can increase the pour to a thin, constant stream.
The method.
Create the garlic paste
Place the garlic and salt in the mortar. Grind them together until the garlic is reduced to a uniform, sticky paste with no visible chunks.
Incorporate the yolk
Transfer the paste to your mixing bowl. Whisk in the egg yolk and lemon juice until the mixture is smooth and aerated.
Form the base
Begin whisking vigorously. Add the oil one drop at a time, ensuring each drop is fully absorbed before adding the next. The mixture should begin to turn opaque and thicken.
Emulsify
Once the mixture thickens, slowly transition to a very thin, steady stream of oil while whisking constantly. Continue until all oil is incorporated and the texture is stiff enough to hold a peak on the whisk.
Other turns to take.
Herb Aioli
Fold in two tablespoons of finely minced fresh parsley, chives, or tarragon after the emulsion is complete.
Smoked Paprika Aioli
Whisk half a teaspoon of smoked paprika into the egg yolk base before adding any oil.
When it doesn't go to plan.
If the sauce splits, put a fresh egg yolk in a clean bowl and slowly whisk the split mixture into it to recover the emulsion.
Use a damp kitchen towel tucked under your bowl to keep it steady while whisking.
Avoid extra virgin olive oil if it has a strong, bitter finish, as it can overwhelm the delicate garlic flavor.
The ones that keep coming up.
Can I use a food processor?
You can, but the heat generated by the blades can sometimes cook the yolk or break the emulsion. If using one, keep the motor speed low and the process brief.
How long will this last?
Keep it refrigerated in an airtight container for up to three days. It will firm up significantly once chilled.
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