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How to Make Aioli from Scratch

Name: How to Make Aioli from Scratch
Yield: 4
Ingredients: 2-3 garlic cloves; 1 pinch coarse salt; 1 egg yolk; 3/4 cup olive oil; 1 lemon

Real aioli is just garlic, salt, egg yolk, and olive oil whisked into an emulsion. Start by mashing garlic with salt until it becomes a paste, whisk in the egg yolk, then slowly drizzle olive oil while whisking constantly until thick and creamy. The key is adding oil drop by drop at first, then in a thin stream once the emulsion takes hold.

Total time: 15 min
Hands-on: 15 min
Serves: 4
Difficulty: Medium

Ingredients

2-3 garlic cloves
1 pinch coarse salt
1 egg yolk
3/4 cup olive oil
1 lemon

Step by step

Prepare the garlic base. Mince 2-3 garlic cloves and place them on a cutting board with a pinch of coarse salt. Use the flat side of your knife to mash and scrape the garlic with salt until it becomes a smooth paste. The salt helps break down the garlic fibers.
Set up your emulsion. Transfer the garlic paste to a medium bowl. Add 1 egg yolk and whisk until combined. Make sure your bowl won't slide around — place a damp towel underneath if needed.
Start the oil slowly. Begin whisking the garlic-yolk mixture while adding olive oil literally drop by drop. Use about 3/4 cup good olive oil total. The first few tablespoons are crucial — go too fast and the emulsion will break.
Build the emulsion. Once the mixture starts to thicken and lighten in color (after about 2-3 tablespoons of oil), you can add oil in a thin, steady stream while whisking constantly. Keep whisking until all oil is incorporated.
Season and adjust. Whisk in a squeeze of lemon juice and taste. Add more salt, lemon, or even a tiny bit more garlic if needed. The aioli should coat the back of a spoon and hold its shape.

Tips & troubleshooting

Room temperature ingredients emulsify more easily than cold ones
If your aioli breaks, start over with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it
Use a neutral oil like grapeseed mixed with olive oil if pure olive oil tastes too strong
Fresh aioli keeps in the refrigerator for up to 3 days
Whisk by hand rather than using a blender for better control over the emulsion

Variations

Saffron Aioli. Steep a pinch of saffron threads in a tablespoon of warm water for 10 minutes, then whisk into the finished aioli for a golden color and floral taste.
Herb Aioli. Fold in finely chopped fresh herbs like basil, parsley, or chives after the emulsion is complete. Start with a tablespoon and add more to taste.
Spicy Aioli. Add a small pinch of cayenne pepper or a few drops of hot sauce to the garlic paste before adding the egg yolk.
Lemon Aioli. Use extra lemon juice and add finely grated lemon zest for a brighter, more citrusy flavor.

Questions

Why did my aioli break or curdle?: The most common cause is adding oil too quickly before the emulsion forms. Temperature differences between ingredients can also cause breaking. Start over with a fresh yolk and add the broken mixture back very slowly.
Can I make aioli without raw eggs?: Traditional aioli requires raw egg yolk for the emulsion. Some people use pasteurized eggs or egg yolk powder, but the texture changes. What many call aioli in restaurants is often just flavored mayonnaise.
How much garlic should I actually use?: Start with 2 cloves for a moderate garlic flavor. You can always add more, but you cannot take it out. Raw garlic is quite strong, so taste as you go.
What type of olive oil works best?: Use a good quality extra virgin olive oil, but not your most expensive bottle since the flavor will be quite strong. Some cooks mix olive oil with a neutral oil to mellow the taste.
How long does homemade aioli last?: Keep it refrigerated and use within 3 days. The raw egg yolk means it will not keep as long as commercial mayonnaise. Always smell and taste before using leftover aioli.