Making Traditional Garlic Aioli
This is not garlic mayonnaise. True aioli relies entirely on the garlic's natural emulsifiers to hold the oil, creating a firm, pungent paste that stands up on its own.
Control the emulsion from the start.
If the mixture separates, don't panic. You can fix it by starting over in a clean bowl with a teaspoon of water and slowly whisking in the broken batch.
- mortar and pestle
- heavy whisk
What goes in.
- 4-6 clovesfresh garlic, peeled
- 1/2 tspcoarse sea salt
- 1 cupextra virgin olive oil
The mortar rhythm
Your hand should maintain a steady, circular motion. The oil must be added in droplets until the paste absorbs it completely, then you can increase the flow to a thin, constant stream.
The method.
Crush the garlic
Place the garlic cloves and salt into the mortar. Grind them with the pestle until they transform into a smooth, uniform paste without any large chunks remaining.
Begin the emulsion
Add a few drops of olive oil to the garlic paste. Work it into the garlic with the pestle until fully incorporated. Continue adding oil, a few drops at a time, until the mixture begins to look like a thick, heavy cream.
Build the structure
Once the base is stable, start adding the oil in a very thin, slow stream. Use your whisk or the pestle to continuously beat the oil into the mixture, ensuring it stays glossy and thick.
Finish and rest
Stop when you have used all the oil and the aioli is thick enough to hold its shape on the spoon. Let it sit for ten minutes before serving so the garlic flavor can mellow and infuse the oil.
Other turns to take.
Lemon Aioli
Add a teaspoon of fresh lemon juice once the emulsion is established to brighten the heavy garlic notes.
Saffron Aioli
Steep a pinch of saffron threads in a teaspoon of warm water and stir into the finished paste for a golden hue and floral aroma.
When it doesn't go to plan.
Use a room temperature mortar; a cold stone can sometimes hinder the emulsification process.
If the garlic is particularly sharp, remove the green germ from the center of the clove before crushing.
Store in a glass jar in the refrigerator, but let it come back to room temperature before serving for the best texture.
The ones that keep coming up.
Can I use a food processor?
You can, but the heat from the blades often alters the flavor of the garlic. The mortar and pestle provide the correct texture and a cleaner flavor.
Why did my aioli turn into liquid?
The oil was likely added faster than the garlic could absorb it. Stop adding oil and whisk vigorously; if that fails, begin with a new bowl and incorporate the broken mixture into it slowly.
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