Classic Aioli
This classic aioli is a rich, creamy emulsion made with egg yolk, garlic, lemon juice, and oil. Use it as a sandwich spread, dipping sauce, burger topping, or as the foundation for dozens of flavored aiolis.
Equipment
- Mixing bowl
- Whisk
- Microplane or garlic grater
- Measuring spoons
- Liquid measuring cup
- Rubber spatula
- Blender
- Food Processer
Ingredients
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 1 garlic clove finely grated
- ¼ teaspoon kosher salt
- 1 cup neutral oil such as grapeseed, avocado, or light olive oil
Instructions
- Place 1 large egg yolk, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1 finely grated garlic clove, and ¼ teaspoon kosher salt into a mixing bowl.
- Whisk or pulse until completely combined and frothy.
- While whisking or blending constantly, slowly drizzle in 1 cup neutral oil, beginning with only a few drops at a time.
- Once the emulsion begins to form and thicken, continue adding the remaining oil in a slow, steady stream while whisking continuously.
- Continue whisking or blending until all the oil has been incorporated and the aioli is thick, smooth, and creamy.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Secret Sauce
Add 2 tablespoons ketchup, 1 tablespoon yellow mustard, 2 tablespoons sweet pickle relish, 1 tablespoon pickle brine, 2 teaspoons distilled white vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, and ¼ teaspoon black pepper.
Five Pepper Aioli
Add 1 teaspoon cracked black pepper, ½ teaspoon white pepper, 1 teaspoon Aleppo pepper, 1 teaspoon Calabrian chili paste, ½ teaspoon crushed pink peppercorns, ½ teaspoon smoked paprika, 1 grated garlic clove, 1 tablespoon lemon juice, and ¼ teaspoon kosher salt.
Chipotle Aioli
Add 2 minced chipotle peppers in adobo, 1 tablespoon adobo sauce, 1 grated garlic clove, 1 tablespoon lime juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
Garden Hot Pepper Aioli
Add 1 minced jalapeño, 1 minced serrano, 1 roasted poblano pepper, 1 roasted long hot pepper, 1 roasted banana pepper, 1 grated garlic clove, 1 tablespoon lemon juice, and ½ teaspoon kosher salt.
Cracked Pepper Aioli
Add 2 teaspoons coarse cracked black pepper, ½ teaspoon ground black pepper, ¼ teaspoon white pepper, ½ teaspoon crushed pink peppercorns, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, and ¼ teaspoon kosher salt.
Horseradish Aioli
Add 2 tablespoons prepared horseradish, 1 teaspoon Dijon mustard, 1 tablespoon sour cream, 1 teaspoon lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Storage
Store covered in the refrigerator for up to 3 days. For best flavor, allow the aioli to rest for at least 30 minutes
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