Equipment
* optional
Ingredients
Garlic Paste
- 3 garlic cloves, peeled
- 3 g coarse sea salt
Emulsion Base
- 2 egg yolks, room temperature
- 10 ml lemon juice, freshly squeezed
Oils and Finish
- 100 ml extra virgin olive oil
- 100 ml grapeseed oil
- 10 ml water, warm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 147 kcal
- Protein
- 1 g
- Carbohydrates
- 1 g
- Fat
- 16 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 91 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 29 mg
- Potassium
- 8 mg
- Calcium
- 6 mg
- Iron
- 0.1 mg
- Magnesium
- 0 mg
- Phosphorus
- 12 mg
- Zinc
- 0.1 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.0 mg
- Folate
- 4 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Roughly chop the garlic cloves on the cutting board and sprinkle with the coarse sea salt. Using the flat side of the chef knife, scrape and crush the garlic repeatedly against the board until it breaks down completely into a perfectly smooth paste.
Roll the damp kitchen towel into a ring on your work surface and set the heavy mixing bowl on top to stabilize it. Add the garlic paste, room temperature egg yolks, and lemon juice to the bowl. Whisk until thoroughly combined and slightly lighter in color.
Combine the extra virgin olive oil and grapeseed oil in a liquid measuring cup. Whisking continuously and vigorously, add the oil mixture to the yolks exactly one drop at a time to establish a stable emulsion.
Once the mixture has thickened noticeably and the emulsion holds, gradually increase the oil addition to a slow, steady, very thin stream. Continue whisking constantly until all the oil is incorporated and the aioli is thick.
If the finished aioli is too thick or appears slightly greasy, thoroughly whisk in the warm water a few drops at a time to adjust the consistency and lighten the texture.
Chef's Notes
- Using entirely extra virgin olive oil can make the aioli overly bitter due to the mechanical shearing of the whisk releasing bitter polyphenols. Cutting it with a neutral oil provides perfect balance.
- The damp towel trick is essential for solo chefs. It frees up your non-dominant hand to pour the oil while your dominant hand whisks without the bowl spinning away.
- If serving to vulnerable populations, whisk the yolks with lemon juice over a double boiler until they reach 74°C/165°F. Remove from heat, let cool slightly, then proceed with the emulsion step.
- For the truest Provencal flavor, seek out young, fresh garlic which is sweeter and less astringent than older, sprouted bulbs. Remove any green germ from the center of the cloves before crushing.
Storage
Refrigerator: 3 days — Store in an airtight container. Surface may darken slightly; stir before use.
Troubleshooting
Aioli is thin, greasy, and completely separated into oil and liquid
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. Whisking continuously, add the broken aioli mixture drop by drop until fully re-emulsified.
Prevention: Ensure yolks are at room temperature and strictly adhere to the drop-by-drop method for the first quarter of the oil.
Cultural Context
Originating in Provence, France, true historical aioli is made solely with garlic, olive oil, and coarse salt, pounded tirelessly in a mortar and pestle until an emulsion miraculously forms. Modern culinary adaptations commonly incorporate egg yolk to stabilize the mixture, bridging the gap between traditional aioli and a garlic mayonnaise. It is famously served as the centerpiece of Le Grand Aioli, a traditional feast of boiled seasonal vegetables, salt cod, and hard-boiled eggs.
