Homemade Garlic Aioli
A thick, glossy, garlicky homemade aioli emulsified from egg yolk, olive oil, lemon, garlic, and Dijon. This easy from-scratch condiment comes together in minutes and beats anything jarred, perfect for sandwiches, fries, and roasted vegetables.
Equipment
- Food processor (or whisk, stand mixer, or hand beaters)
- Mixing Bowl
Ingredients
- 2 pasteurized eggs yolks separated
- 1 1/2 tsp lemon juice plus more to taste
- 1 clove garlic finely minced
- 1 tsp Dijon mustard
- 12 ounces olive oil
- salt and lemon juice to taste
Instructions
- Make the Base: Mix together the egg yolks, lemon juice, garlic, and Dijon mustard in a bowl or food processor on low speed until combined and slightly frothy.
- Start the Emulsion: Add about 1/2 to 1 teaspoon of olive oil slowly while continuing to mix, until it has been fully incorporated.
- Add the Oil: Slowly pour in the remaining olive oil while whisking vigorously by hand or mixing on low in a food processor, until all the oil is added and the aioli is thick and emulsified.
- Season: Finish by adding lemon juice and salt to taste.
Notes
Add the oil very slowly at the start so the emulsion does not break. If it turns thin or breaks, whisk in 1 to 2 tablespoons of hot boiling water to stabilize the egg, then continue. Use pasteurized eggs since the yolks are raw. A food processor is easiest, but a stand mixer or hand beaters also work. Make up to 3 days ahead; keep covered and refrigerated 7 to 10 days.