Garlic Aioli
A creamy, garlic-infused emulsion perfect for dipping, spreading, or adding an explosion of flavor to your favorite dishes. This easy-to-make recipe will quickly become a staple in your kitchen.
Equipment
- Medium mixing bowl
- Whisk or hand mixer
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 egg yolk
- 1 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Separate the egg yolk from the white, placing the yolk in a medium mixing bowl.
- Add the lemon juice and Dijon mustard to the bowl with the egg yolk. Whisk them together until well combined.
- Slowly drizzle in the olive oil while continuously whisking vigorously. Add the oil in a thin, steady stream to allow the mixture to emulsify and thicken.
- Once all the olive oil is incorporated and the mixture is thick and creamy, stir in the minced garlic.
- Season with salt and pepper to taste, adjusting the amounts according to your preferences.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Notes
- Use room-temperature ingredients for the best emulsion.
- Whisk vigorously while slowly drizzling in the olive oil to ensure proper emulsification.
- Add the oil in a thin stream to prevent the mixture from separating.
- Adjust the amount of garlic and lemon juice to suit your taste preferences.
- For a thinner consistency, add a few teaspoons of water or lemon juice to the aioli.