Ingredients
Scale
- 2 large egg yolks, room temperature
- 3-4 garlic cloves, finely minced or pressed
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¾ cup neutral oil (canola, vegetable, or light olive oil)
- ¼ cup extra virgin olive oil
- ½ teaspoon fine sea salt
- Pinch of white pepper (optional)
Instructions
- Prepare your garlic: Mince the garlic cloves as finely as possible or run them through a garlic press to create a smooth paste. Set aside and allow to rest for a few minutes, which helps develop the flavor compounds.
- Combine the base ingredients: In a medium bowl or tall narrow container (if using an immersion blender), whisk together the egg yolks, minced garlic, lemon juice, Dijon mustard, and salt until well combined and slightly frothy.
- Begin the emulsion: If whisking by hand, add the oil in a very slow, steady stream—literally just a few drops at first—while whisking constantly and vigorously. This is crucial for creating a stable emulsion. If using an immersion blender or food processor, you can add the oil in a slightly faster stream while blending continuously.
- Watch the magic happen: As you continue whisking and adding oil, you’ll notice the mixture beginning to thicken and turn pale and creamy. This is the emulsion forming. Once it starts to thicken, you can add the oil in a slightly faster stream, but never stop whisking or blending.
- Adjust consistency and seasoning: Once all the oil is incorporated and you have a thick, creamy aioli, taste and adjust seasoning. Add more salt, lemon juice, or garlic if needed. If the aioli is too thick, you can thin it by whisking in a teaspoon of water or lemon juice.
- Rest and serve: Transfer to an airtight container and refrigerate for at least 15-30 minutes before serving. This resting time allows the flavors to meld beautifully and the garlic flavor to mellow slightly.
Notes
- Raw egg safety: Use fresh, high-quality eggs or pasteurized eggs if you’re concerned about consuming raw eggs. Pregnant women, young children, elderly individuals, and those with compromised immune systems should use pasteurized eggs.
- Oil temperature matters: Room temperature ingredients emulsify more easily than cold ones. Take your eggs out of the refrigerator 30 minutes before making aioli.
- Fixing broken aioli: If your emulsion breaks (separates into oil and liquid), don’t panic! Start fresh with another egg yolk in a clean bowl and slowly whisk the broken aioli into it—this usually rescues the sauce perfectly.
- Garlic intensity: The garlic flavor intensifies as the aioli sits. If you’re sensitive to raw garlic, start with 2 cloves and add more to taste after the initial rest period.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg