Summer evenings call for something fresh and creamy on the table. Imagine a sun-drenched patio and a platter of garden-fresh vegetables. This Traditional Garlic Aioli is the perfect companion for those moments.
It is thick, rich, and full of bold Mediterranean flavor. You can whip this up in just fifteen minutes. It makes every bite of your meal feel like a special treat. Your family will be asking for the recipe before dinner is over.
Why You’ll Love This Recipe
This recipe is a total game-changer for your kitchen. It is much tastier than any jar you buy at the store. You only need a few simple pantry staples to start. It turns a basic meal into something truly impressive for guests.
It is perfect for summer BBQs or a relaxed date night. The texture is incredibly smooth and velvety. You will love how the fresh garlic shines through every spoonful. It is a budget-friendly way to add luxury to your plate.
Simple Cooking Steps
Making this sauce feels like a little kitchen miracle. You start with a simple egg yolk and garlic paste. Then, you whisk them into something thick and golden. Even if you are a beginner, you can do this easily. It just takes a little patience and a steady hand.
Ingredients You’ll Need
These ingredients are likely already in your kitchen right now.
- 4 cloves garlic, minced to a paste
- 1 large egg yolk, room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 cup extra virgin olive oil
- 1 teaspoon warm water
Step-by-Step Directions
- Place the garlic paste and egg yolk in a chilled stainless steel or glass mixing bowl.
- Whisk the egg yolk and garlic together until combined and slightly pale.
- Add the lemon juice and salt, whisking until the salt has dissolved.
- While whisking vigorously, begin adding the olive oil drop by drop to ensure a stable emulsion forms.
- Once the mixture begins to thicken and emulsify, increase the oil flow to a very thin, steady stream while continuing to whisk constantly.
- If the emulsion becomes too thick, whisk in the warm water to adjust the consistency.
- Continue whisking until all oil is incorporated and the aioli is smooth and creamy.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Best Ways to Enjoy It
This sauce belongs next to a bowl of hot, crispy fries. It is also wonderful with grilled shrimp or roasted chicken. Try it as a zesty spread on your favorite turkey sandwich. Set it out at your next gathering for a crowd-pleasing dip. Your guests will love the fresh, homemade taste.
How to Store Leftovers
Keep your aioli in a sealed jar in the fridge. It will stay fresh for up to three days. Give it a quick stir before you serve it again. This recipe does not freeze well because the emulsion might break. It is so good, you likely won’t have any left anyway!
Tips for Best Results
- Use a room temperature egg for a stable sauce.
- Don’t skip the step of adding oil drop by drop.
- Make sure your garlic is a very smooth paste.
- Whisk in a little water if it gets too thick.
- Chill it for 30 minutes to let flavors grow.
- Use high-quality olive oil for the best flavor.
- Avoid using a wooden bowl as it absorbs the oil.
Ways to Switch It Up
- Add a pinch of smoked paprika for a Spanish twist.
- Stir in fresh chopped herbs like dill or parsley.
- Swap lemon juice for lime for a bright citrus change.
- Add a teaspoon of honey for a touch of sweetness.
Common Questions
Is it safe to use raw egg yolk?
Most people enjoy raw yolks without any issues at all. If you are worried, use pasteurized eggs from the store. This keeps the recipe safe for everyone to enjoy.
What if my aioli separates?
Don’t panic if the sauce looks broken or thin. Start with a fresh yolk in a clean bowl. Slowly whisk the broken mixture into the new yolk.
Can I use a blender instead?
Yes, you can use a small food processor or blender. Just be very careful to add the oil slowly. A hand whisk gives you the most control for beginners.
I hope this creamy Traditional Garlic Aioli brings a little sunshine to your table. It is the perfect way to make any summer meal feel special. Happy whisking!
— Lidia
Traditional Garlic Aioli
Ingredients
- 4 cloves garlic , minced to a paste
- 1 large egg yolk, room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 cup extra virgin olive oil
- 1 teaspoon warm water
Instructions
- Place the garlic paste and egg yolk in a chilled stainless steel or glass mixing bowl.
- Whisk the egg yolk and garlic together until combined and slightly pale.
- Add the lemon juice and salt, whisking until the salt has dissolved.
- While whisking vigorously, begin adding the olive oil drop by drop to ensure a stable emulsion forms.
- Once the mixture begins to thicken and emulsify, increase the oil flow to a very thin, steady stream while continuing to whisk constantly.
- If the emulsion becomes too thick, whisk in the warm water to adjust the consistency.
- Continue whisking until all oil is incorporated and the aioli is smooth and creamy.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
