Equipment
* optional
Ingredients
Aromatics
- 2 garlic, peeled
- 2 g fine sea salt
Emulsion Base
- 1 egg yolk, room temperature
- 15 ml fresh lemon juice, strained
Fats
- 150 ml extra virgin olive oil, mild or fruity profile
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 117 kcal
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 13 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 66 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 6 mg
- Calcium
- 3 mg
- Iron
- 0.1 mg
- Magnesium
- 0 mg
- Phosphorus
- 7 mg
- Zinc
- 0.0 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 2 mcg
- Water
- 2 g
Sources: USDA FoodData Central
Method
Place the garlic and fine sea salt onto a cutting board. Mince the garlic, then use the flat side of your knife to scrape and drag the mixture against the board repeatedly until it forms a very fine, smooth paste.
Transfer the garlic paste to a medium mixing bowl. Add the room temperature egg yolk and fresh lemon juice. Whisk vigorously until the mixture is pale, combined, and slightly frothy.
Begin the emulsion by adding the extra virgin olive oil literally drop by drop while whisking constantly. Do not add more oil until the previous drop is completely incorporated into the yolk mixture.
Once about a quarter of the oil is incorporated and the base has noticeably thickened into a heavy cream consistency, begin pouring the remaining oil in a very slow, continuous, thread-like stream while continuing to whisk vigorously.
Taste the aioli and adjust the seasoning if necessary, adding another pinch of salt or a small splash of lemon juice to taste. Transfer to an airtight container and refrigerate until serving.
Chef's Notes
- Using a neutral oil for half of the oil volume is highly recommended if your olive oil has a peppery throat-catch. It prevents the aioli from developing an overpowering, bitter flavor.
- Room temperature ingredients are the golden rule of stable emulsions. Cold egg yolks tighten up and repel the oil, leading to instant separation.
- A small teaspoon of Dijon mustard can be added in step 2. While not strictly traditional for Spanish aioli, mustard contains natural emulsifiers that act as an insurance policy against breaking.
- The salt added to the garlic during the initial prep acts as an abrasive, helping to break down the cell walls of the garlic into a completely smooth paste, preventing harsh raw chunks in your final sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The garlic flavor will intensify each day.
Troubleshooting
Aioli breaks or separates, appearing oily, watery, or curdled
Cause: Oil was added too quickly before the emulsion stabilized, or ingredients were too cold
Fix: Place a fresh room-temperature egg yolk and a teaspoon of warm water in a clean bowl. Gradually whisk the broken aioli into the new yolk drop by drop until fully re-emulsified
Prevention: Ensure egg yolk is at room temperature and add the first few tablespoons of oil one single drop at a time
Sauce has an extremely bitter or harsh aftertaste
Cause: The extra virgin olive oil used was too peppery or robust, or it was blended in a food processor which can release bitter compounds
Fix: Cannot be fixed once bitter compounds are released, but balancing with a small pinch of sugar and extra salt can help mask mild bitterness
Prevention: Use a mild, fruity olive oil, or cut the olive oil with 50 percent neutral oil like canola. Always mix by hand rather than using high-speed mechanical blenders
Cultural Context
Originating from the Mediterranean coasts of Spain, specifically Catalonia and Valencia, true 'allioli' translates literally to 'garlic and oil'. While regional purists pound only garlic and oil together in a mortar with no egg whatsoever, adding an egg yolk is a widely accepted technique across Spain that guarantees a stable, rich, mayonnaise-like emulsion. It is the definitive accompaniment to patatas bravas, seafood dishes, and traditional paella.
