Garlic Aioli
The perfect blend of creamy, garlicky goodness!
Equipment
- Peeler
- Mixing Bowl
- Chef's Knife
- Blender
- Food Processor
Ingredients
- 1 whole egg
- 1 egg yolk egg yolk
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice fresh
- ½ teaspoon salt
- 1 to 2 cloves garlic small, peeled
- 1 cup canola oil sunflower or extra virgin olive oil can also be used
Instructions
- 1. Start by gathering your ingredients. You’ll need a jar that fits your immersion blender or a food processor if you prefer. Add the whole egg, egg yolk, dijon mustard, lemon juice, salt, and garlic cloves into the jar.
- 2. Using your immersion blender, pulse the mixture briefly to combine the ingredients. You want to ensure that the garlic is broken down and well incorporated.
- 3. Next, begin to slowly drizzle in the canola oil while keeping the blender submerged. This step is crucial for the emulsification process. You’ll notice the mixture starting to thicken.
- 4. Occasionally lift the blender out of the mixture to allow some air to mix in. This will help achieve a light and airy texture in your aioli. Continue blending while adding the oil steadily.
- 5. Blend until the aioli reaches your desired thickness. If you find it’s too thick, you can add a bit more oil to lighten it up.
- 6. Once you’ve reached the perfect consistency, taste the aioli and adjust the seasoning if necessary. You might want to add a pinch more salt or a little extra lemon juice for more brightness.
- 7. Transfer your Garlic Aioli to an airtight container. It can be stored in the fridge until you’re ready to use it.
- 8. Serve chilled with your favorite dippers or as a spread for sandwiches. Enjoy your homemade aioli and bask in the compliments!
Notes
- Tip 1: Store covered in the refrigerator for up to a week.
- Tip 2: If you love the flavor of olive oil, replace part of the 1 cup of oil with olive oil, up to half a cup.
- Tip 3: An immersion blender is the perfect tool for this recipe. They typically come with a cup that emulsifies the aioli perfectly.