Aioli – Updated

If you are a lover of sauces, then you probably already know what an aioli is. An aioli is a flavorful Mediterranean sauce or condiment that is known for its creamy and garlicky character. It is typically made from garlic, salt, egg yolks, oil and lemon juice. It is mixed in a way that it emulsifies to form a thick and creamy sauce that is also garlicky and tangy.

The name “aioli” itself is derived from two Catalan words: “all” (garlic) and “oli” (oil), reflecting its two primary components. Originally, aioli was made with just htese two components, but since has been adapted with other ingredients like egg yolks, for flavor and consistency.

Ingredients and Substitutions:

• Garlic – you MUST use fresh garlic that has been mashed or minced into a paste. Do not use jarred minced garlic, it will not taste good. If in a pinch, use the frozen garlic cubes / paste.
• Egg yolks – I use just the egg yolks for this recipe. It is to help stabilize and thicken into a mayo consistency. You can also use whole eggs if you wish.
• Lemon juice – must use fresh lemon juice for better flavor. This is the acidic combonent to help cut through the richness. You can also use other citrus or vinegars such as white wine vinegar or champagne vinegar.
• Avocado oil – you must use neutral oil like avocado oil that has no flavor. Do NOT use olive oil, it will be bitter. You may also use vegetable oil or grapeseed oil.

Tips on Making an Aioli:

• Use a blender or immersion blender. You can make this by hand, although it is much more difficult and requires vigorous whisking for a long time. A blender or immersion blender is high power and can emulsify the sauce quicker.
• First mix everything but the oil.
• Add oil, very slowly, a little bit at a time while blending to properly emulsify. If you add it all at once, it will not mix and be liquidy.

What to do if your aioli breaks or is runny:

Check out these tips.

Ingredients:

• 2 egg yolks
• 4 garlic cloves, mashed into a paste or minced
• 1/2 tsp salt
• 1/2 lemon, juiced
• 1 cup avocado oil

Preparation:

STEP 1.

Add the yolks, salt, garlic and lemon juice to a container that you can use with an immersion blender. Mix prior to adding oil.

STEP 2.

Add your immersion blender and begin mixing, slowly add oil, a drizzle at a time to emulsify and then add more. Slowly adding oil allows the oil to mix with the yolks without the sauce “breaking.” Keep blending in the oil until the aioli is very thick.

If your sauce breaks or seems runny, check out these troubleshooting tips!

STEP 3.

Serve or store in the fridge for up to 3 weeks.