Good Garlic Aioli

Condiments are a ubiquitous ingredient across all cultures, often add that final touch to a dish. Mayo, mustard, ketchup, soy sauce, etc. are staples in many American homes and sold en mass at grocery stores. However some condiments are so easy to make at home that it is a fun flavorful way to spice up your meal. Aioli has become trendy recently, but is in essence a traditional Mediterranean spread that is the consistency of mayonnaise.

Aioli is a very simple concept: oil, salt, garlic whisked together to make a thick creamy dressing. However, it is a very intense process which can go terribly wrong if enough attention is not paid. Traditional aioli consists of only olive oil, garlic, and salt. In regional variations, sometimes an egg yolk is added to help with the emulsion process. The garlic is ground into a paste and oil is added, little by little, until a suspension is made. The processes customarily uses a mortar, pestle, balloon whisk, and is a very delicate yet physically demanding task. I have made aioli exactly once the traditional way, and my verdict is… not worth it. In this recipe I add an egg yolk to help create the suspension and an electric hand mixer to beat the spread. The result is a creamy and delicious condiment that only takes minutes to make. This recipe uses raw eggs. If you would prefer not to use raw eggs, use pasteurized yolks instead. This garlicky and delicious spread is a great dip for fritters, fries, sandwiches, tortilla Española or any dish that would be enhanced by a flavor compliment.

Garlic Aioli |

Garlic Aioli |

Garlic Aioli |


Garlic Aioli

Makes 1/2 cup

  • 2 garlic cloves
  • 1/4 tsp salt
  • 1 egg yolk
  • 1/2 cup olive oil
  • 1/4 tsp lemon juice
  • pinch of cayenne pepper

Special equipment

  • Hand mixer

Finely grate on a microplane or press the garlic cloves into a  large mixing bowl. Add the salt and using the back of a spoon, grind the salt into the garlic until the garlic is a smooth paste. Add the egg yolk and mix into the garlic. Start the hand mixer on low and begin to beat the egg and garlic together. Using your other hand, slowly pour the olive oil in a thin stream into the mixture as you beat it together. As the aioli begins to thicken, stop every once in a while to scrape down the sides of the bowl with a rubber spatula. Continue adding the oil in a thicker stream until all the oil is used and the aioli begins to stiffen. Beat in a teaspoon of water if the aioli is too thick. Avoid over beating. Add the lemon and cayenne pepper and fold in with a rubber spatula. Transfer the aioli to a serving bowl and serve immediately or refrigerate until ready.


Bonus Sketchie! USK Boston


Cambridge Public Library |

Details from the Cambridge Public Library

Share itShare on FacebookTweet about this on TwitterEmail this to someoneShare on TumblrShare on Google+Share on StumbleUponShare on Yummly

Leave a Reply