GARLIC AIOLI SAUCE RECIPE RECIPES

REAL AIOLI RECIPE | ALLRECIPES

Real Aioli Recipe | Allrecipes image

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 /3 cup

Number Of Ingredients 5

Ingredients

4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

Steps:

Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Nutrition Facts : Calories 173.2 calories, CarbohydrateContent 1.2 g, FatContent 18.7 g, FiberContent 0.1 g, ProteinContent 0.2 g, SaturatedFatContent 2.6 g, SodiumContent 160.6 mg, SugarContent 0.1 g

BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI

Best Garlic Aioli Recipe - How to Make Garlic Aioli image

Wondering how to make garlic aioli from scratch? It's not hard at all! If you have egg yolks, garlic, lemon juice and olive oil, then you're on your way!

Provided by THEPIONEERWOMAN.COM

Categories dinner party appetizers eggs

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1-2 cups

Number Of Ingredients 8

Ingredients

2 large pasteurized egg yolks
2 garlic cloves, chopped
1 tsp. Dijon mustard
2 tbsp. lemon juice
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 c. vegetable oil
1/2 c. olive oil

Steps:

Using a large whisk, combine the egg yolks, garlic, Dijon mustard, lemon juice, 1 teaspoon water, salt and black pepper in a medium bowl.
Roll up a kitchen towel and wrap it around the base of the bowl to stabilize it. While whisking constantly, add a few drops of vegetable oil to the egg mixture. Continue adding drops and whisking until the mixture starts to thicken. If the mixture looks well combined, begin to add the vegetable oil in a thin stream, always whisking. Continue with the olive oil. Serve immediately, or cover and refrigerate for up to 4 days.

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