Garlic Aioli is an absolute staple in my house and it can add a sense of wonder to any dish. By using fresh egg yolks and a nice good quality oil, yes, it has fats in it but the deliciousness and creaminess of it are worth every calorie!!! Making aioli from scratch is a lovely little addition to any dinner party and when you tell everyone you made this yourself, people will go crazy for it!! I hope that you like it because I love it, especially with hot chips.
An extra note, garlic aioli has the best taste when the fats in it are at a warmer temperature due to the fat particles being able to dissolve faster on your tongue and concentrate the flavour. Similar to eating chocolate or any fatty food at room temperature compared to straight out of the fridge, it tastes more intense and delicious when warmer. Therefore I recommend taking out of the fridge 5-10 minutes before serving with anything.
Step 1: Ingredients & Equipment
- 2 Egg yolks (room temp), Make sure that you use good quality egg yolks as they will not be cooked, also be careful if you are pregnant consuming raw eggs, please!!
- 1 tsp Dijon mustard (I personally prefer 1.5 tsp of mustard for a more intense flavour, but start with 1)
- 2 Tbsp fresh lemon juice
- 1 big clove (2 small) of Italian (purple) garlic, crushed, if you are using white garlic you may need 3 cloves as white garlic tends to be less potent than the purple.
- ¾ Cup oil (you may need more if it is too thick), I use canola oil, preferably use oil with less taste (olive oil may alter the taste although it is yummy too)
- Salt and pepper to taste
- Hand mixer/blender
- Or Food processor
Step 2: Make the Aioli
In your bowl or food processor mix your egg yolks until they become lighter in colour.
Then add 1 tsp of mustard (I always add 1.5 tsp), garlic and lemon juice to the egg yolks and continue to mix for another 2-3 minutes until it thickens.
Step 3: Slowly Add the Oil
Once it has mixed together turn the mixing speed up to high and slowly drizzle in the oil whilst mixing. Start with adding the ¾ cups of oil and watch it thicken and become lighter and glossy! Only add the extra ¼ cup of oil if you feel the aioli is too thick, this is mainly a preference.
Step 4: Taste and Serve
After this point taste the aioli, you can always add more garlic, mustard, lemon juice or salt and pepper, Everyone loves their aioli their own way so make sure to change it to suit you. Then place in the fridge until ready to serve!
For optimum flavour take out of the fridge 5-10 minutes before serving with chips, fish, burgers, almost anything you can imagine! I hope that you enjoy!
This is an entry in the