Real Aioli Recipes

CLASSIC AïOLI

Classic Aïoli image

Categories Condiment/Spread Sauce Blender Egg Garlic No-Cook Gourmet

Yield Makes about 2 cups (serving 12)

Number Of Ingredients 5

Ingredients

1/2 cup coarsely chopped very fresh garlic, at room temperature
2 teaspoons coarse sea saltor kosher salt
2 cups extra-virgin olive oil, at room temperature
Special Equipment
a large mortar and pestle

Steps:

Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender on high speed until smooth and creamy, about 2 minutes, then transfer to mortar. Add 3/4 cup plus 2 tablespoons oil very slowly, 1 to 2 teaspoons at a time, stirring and mashing constantly and vigorously with pestle. This will take about 15 minutes, and mixture will become very thick and glossy. (Aïoli will separate if oil is added too quickly.) Transfer to a bowl. Make second batch with remaining ingredients.

AïOLI

Aïoli image

This creamy garlic mayo is a great accompaniment for fried fish.

Provided by Jody Adams

Categories Condiment/Spread Egg Garlic Mustard No-Cook Quick & Easy Lemon Fall Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

Steps:

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

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