How to Make Perfect Aioli
Aioli isn't mayonnaise with garlic stirred in. It's an ancient Mediterranean sauce that transforms a few ingredients into something that coats the back of a spoon and makes everything it touches better.
Temperature matters more than technique
All ingredients should be at room temperature. Cold oil won't emulsify properly, and cold eggs make the process much harder.
- large mixing bowl
- whisk
- small measuring cup with spout
- mortar and pestle or garlic press
What goes in.
- 3garlic cloves
- 1/2 tspcoarse sea salt
- 2egg yolks, room temperature
- 3/4 cupextra-virgin olive oil, room temperature
- 1-2 tspfresh lemon juice
Oil speed determines success
Start with individual drops of oil while whisking constantly. Only switch to a thin stream after the mixture visibly thickens and lightens in color.
The method.
Crush garlic with salt
In a mortar and pestle, pound garlic cloves with coarse salt until you have a smooth paste. The salt acts as an abrasive and draws out garlic oils. If using a garlic press, mince the pressed garlic with salt using the flat side of your knife.
Combine base ingredients
Add egg yolks to the garlic paste in a large bowl. Whisk together until well combined and slightly pale, about 30 seconds.
Begin oil addition
While whisking constantly, add oil one drop at a time. This sounds tedious but it's crucial for the first 2-3 tablespoons. The mixture will look thin and oily at first.
Watch for the turn
After about 3 tablespoons of oil, the mixture will suddenly thicken and turn pale yellow. This is your emulsion forming. Once this happens, you can add oil in a thin, steady stream while continuing to whisk.
Finish and season
Continue adding oil until you've used it all and the aioli is thick enough to coat a spoon. Whisk in lemon juice and taste for salt. The aioli should be creamy but not stiff.
Other turns to take.
Saffron Aioli
Steep a pinch of saffron in 1 tablespoon warm water, then whisk into finished aioli
Herb Aioli
Fold in 2 tablespoons finely chopped herbs like basil, parsley, or chives at the end
Smoky Aioli
Add 1/2 teaspoon smoked paprika with the garlic paste
When it doesn't go to plan.
If your aioli breaks (becomes oily and separated), start over with a fresh egg yolk in a clean bowl and slowly whisk the broken aioli into it
Room temperature ingredients are non-negotiable - pull everything out 30 minutes before starting
Aioli keeps in the refrigerator for up to one week, but bring it back to room temperature before serving
The ones that keep coming up.
Can I make aioli in a food processor?
Yes, but pulse carefully and add oil very slowly through the feed tube. Hand whisking gives you more control over the emulsion.
Why did my aioli break?
Usually from adding oil too quickly before the emulsion forms, or from using cold ingredients. Temperature and patience are everything.
How thick should finished aioli be?
Thick enough to coat the back of a spoon but still spreadable. It should hold peaks when you lift the whisk but not be stiff like butter.