I love garlic aioli. I think it is one of the greatest cold sauces of all time. It is creamy and rich and has a pure and intense garlic flavor like you may have never experienced.
Some people believe aioli is just glorified mayonnaise but it is so much more than that. It is a beautiful Mediterranean sauce made by emulsifying oil in with garlic.
- 1/3 c. olive oil (or can use half olive oil and half vegetable oil)
- 2 garlic cloves, peeled and grated
- 1 lg. egg yolk
- 2 tsp. lemon juice
- ¼ tsp. salt
Take the grated garlic, sprinkle it with the salt and mash it until it turns into a paste. I used the edge of a knife to mash it by pressing the blade onto the garlic and then scraping the flat side of the blade across the garlic.
Place the garlic “paste” into a large bowl and whisk in the egg yolk and the lemon juice until smooth. Slowly add in a teaspoon at a time of oil and whisk until it is incorporated and keep repeating until all of the oil has been added. If the aioli is too thick, you can add in a few drops of water.
NOTE: If you are concerned about using a raw egg because of salmonella, be sure to use pasteurized eggs. Or you can put the bowl onto a double broiler that is over simmering water and cook for about 30-45 seconds or until the mixture reaches 160 degrees. This will make the egg safe to put in the aioli and will not cook it too much to compromise the texture you are looking for in an aioli.
Serve it with some hot, homemade French fries.
As a topping for a burger.
Or with some asparagus.
Or dip some Homemade Onion Rings into it.
If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post! Also, please leave me a comment and let me know you were here! I love to hear from my readers.
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