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This zesty type of mayonnaise can be substituted for the traditional version. Making it yourself ensures you know what goes into it; plus, you can control what type of aioli you prefer. It can be applied to most meals, such as meats, sandwiches, salads, and more. So versatile and delicious, it'll be a favorite.
Ingredients
- 2 egg yolks
- 2-8 garlic cloves
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar
- 300mL/ 1/2 pint olive oil
- Pepper, freshly ground
- 1 egg yolk
- 1 tablespoon of Dijon mustard
- 1 minced garlic clove
- 1 cup (240 ml) of olive oil
- 2 teaspoons of water
- Lemon juice
- Salt and pepper
- 1 teaspoon sea salt
- 4 cloves garlic, peeled
- Lemon juice from 1/4 of a lemon
- 1/2 cup olive oil, extra virgin
Steps
Making Basic Aioli
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1Place all of the ingredients except for the oil into a blender or food processor. Season with pepper to taste.
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2Blend or process briefly until smooth and creamy.Advertisement
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3Pour the oil in gradually. Leave the motor running, and drizzle in the oil through a funnel. Continue until the mixture thickens. It should look pale and glossy.
- If it turns too thick, thin with a little bit of boiling water.
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4Transfer to a serving bowl. Taste to see if it is well seasoned and make adjustments if necessary.
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5Refrigerate covered until needed. It will keep for up to 3 days.
Making Mustard Aioli
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1Use a whisk to mix the egg yolk, Dijon mustard, and a pinch of salt together in a bowl. Wait until you see the yolk and mustard start to create ribbons. Add the garlic and keep mixing.
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2Drizzle the olive oil into the mixture at a slow pace, and continue to whisk as you pour. Whisk for about 5 minutes to thoroughly combine everything. Slowly pour the water in to create a consistency as it thickens.
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3Dash a little salt and pepper and pour the lemon juice into the bowl. Set in the refrigerator until ready to use.
Making Egg-Free Aioli
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1Place the garlic cloves and salt into a food processor. Process to crush.
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2Move into a ceramic or glass bowl.
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3Add 1/4 cup of the olive oil in a drizzle. Whisk as you do so, to form an emulsion.
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4Whisk in the lemon juice. Then add the remaining oil while still whisking to combine.
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5Transfer to a ceramic serving dish. If not using immediately, cover and refrigerate until needed.
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6Finished.
Community Q&A
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QuestionCan I make aioli without mustard?
Community AnswerSure! 2 egg yolks, 2-8 garlic cloves, 1/2 teaspoon salt, 1 tablespoon white wine vinegar, 300mL olive oil, freshly ground pepper.
Things You'll Need
- Whisk
- Food processor or blender
- Funnel
- Serving dish
References
- Egg-free aioli adapted from: http://www.damngoodrecipes.com/recipe/200.html#.UzI00sfR1JQ
About This Article
To make aioli, start by adding 2 egg yolks, some garlic, white wine vinegar, salt and pepper to your food processor or blender. Blend these until the mixture is smooth and creamy. Then, turn your speed down on your blender and slowly drizzle in olive oil until the mixture thickens. If it gets too thick, you can thin it down with a little bit of hot water. Continue adding olive oil until your aioli looks pale and glossy. When it looks good, check it for seasoning and adjust the spices, if you want. To learn how to make a mustard or vegan aioli, keep reading!
