Aioli Recipe (Garlic Aioli)

Method4 steps · about 10 min

1. 1

   Step 1: Dampen a clean kitchen towel, wring it out and shape it into a ring on the counter. Set a medium bowl inside the ring so it stays steady. Have the measured olive oil ready in a spouted measuring cup and use a wire whisk.

2. 2

   Step 2: Finely grate the two peeled garlic cloves into the bowl. Add the pasteurized egg yolk (1 large) and ¼ tsp kosher salt, then whisk briefly until combined.

   Uses 2 cloves garlic, peeled · ¼ tsp kosher salt · 1 large pasteurized egg yolk

3. 3

   Step 3: Whisk the mixture from step 2 continuously while adding the ½ cup olive oil a few drops at a time. Once it begins to thicken and emulsify, increase to a very thin, steady stream. Keep whisking and add the oil slowly until all of it is incorporated into a smooth, thick aioli.

   Uses All the garlic, salt and yolk mixture from step 2 · ½ cup extra virgin olive oil

4. 4

   Step 4: Whisk the aioli a few more times, then whisk in 1 tsp fresh lemon juice. Taste and add a little of the extra salt or lemon juice only if needed. Serve promptly or transfer to a clean, tightly covered container and refrigerate until serving; keep it cold.

   Uses All the emulsified aioli from step 3 · 1 tsp fresh lemon juice · Extra kosher salt, to taste if needed · Extra fresh lemon juice, to taste if needed