cook · side · french
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.
- Total time: 15 min
- Hands-on: 15 min
- Serves: 8
- Difficulty: Intermediate
Before you start
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
Ingredients
- 3 garlic cloves
- 1/2 tsp coarse sea salt
- 2 egg yolks, room temperature
- 3/4 cup extra-virgin olive oil, room temperature
- 1-2 tsp fresh lemon juice
The emulsion build
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.
Step by step
- 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.
Tips & troubleshooting
- 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
Variations
- 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
Questions
- 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.