Aioli

If you’re craving a creamy, garlicky sauce that will instantly brighten up seafood, sandwiches, or roasted veggies, you’re in the right place. Aioli is a classic Mediterranean sauce that blends garlic and olive oil into a luscious, velvety dip. Today, we’ll unravel the secrets of making perfect aioli from scratch and explore why it’s such a beloved staple in kitchens around the world.

Tags / Categories

• Flavor Profile: Garlicky, creamy, rich, slightly tangy
• Main Ingredients: Garlic, olive oil, egg yolk, lemon juice
• Region: Mediterranean (especially Provence, France & Catalonia, Spain)
• Usage: Dipping sauce, sandwich spread, condiment for seafood and grilled veggies

Quick Info Box

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Difficulty Level: Intermediate (requires steady hand for emulsification)
• Yield: About 1 cup (240 ml)

Ingredients List

• 3 cloves garlic, peeled (adjust depending on how garlicky you like it)
• 2 large egg yolks, at room temperature
• 1 cup extra virgin olive oil (cold-pressed for best flavor)
• 1 tablespoon fresh lemon juice
• Salt, to taste (start with ½ teaspoon)
• Optional: ½ teaspoon Dijon mustard (for extra stability and flavor)

Instructions

1. Prepare the garlic: Using a mortar and pestle, smash the garlic cloves into a smooth paste, adding a pinch of salt to help break them down. No mortar? No problem—finely mince the garlic and smash it with the side of your knife.
2. Combine yolks and garlic: In a medium bowl, whisk together the egg yolks and garlic paste (plus the optional Dijon mustard if using). You want a homogenous mixture that starts creamy and smooth.
3. Start your emulsion: Now for the fun (and slightly tricky) part. Slowly drizzle in the olive oil—literally drop by drop to begin with—while whisking vigorously. Your arm will get a workout, but this careful pouring helps the oil emulsify properly. As the sauce thickens, you can ease up and add the oil in a thin, steady stream.
4. Add lemon juice and season: Once all the oil is incorporated and the aioli is thick and creamy, whisk in the fresh lemon juice and taste. Adjust salt and lemon as needed. If it seems too thick, add a tsp of lukewarm water to loosen it up a bit.
5. Don’t stress if it’s chunky: If your aioli looks a little broken or uneven, whisk more vigorously or add a teaspoon of warm water to bring it back together—it happens to the best of us!
6. Serve or store: Use immediately or transfer to an airtight container and refrigerate (see storage tips below).

Serving Suggestions

Aioli is wildly versatile. Slather it on crusty bread for a simple snack or dip crunchy fries for an upgrade over ketchup. It’s divine with grilled seafood like shrimp or octopus, and fantastic alongside roasted veggies like asparagus or potatoes. Fancy a sandwich? Aioli adds that wow factor to turkey, chicken, or veggie stacks without overpowering the other flavors.

Origin & History

The word “aioli” comes from the Provençal and Catalan for “garlic and oil,” reflecting its humble ingredients. It originated in the sunny Mediterranean, where olive trees and garlic bulbs are in abundance. Historically, it was a peasant’s staple, providing rich flavor without the need for refrigeration or complicated ingredients. Throughout the centuries, this sauce evolved, especially in France and Spain, and today it’s a beloved classic gracing tapas tables and bistros worldwide.

Variations & Substitutions

• Egg-Free Aioli: Use aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer for a vegan-friendly version.
• Herb-Infused: Toss in chopped fresh herbs like parsley, basil, or tarragon for a fresh twist.
• Spicy Aioli: Add smoked paprika, cayenne, or roasted chili for a smoky kick.
• Olive Oil Swap: For a milder taste, mix half olive oil with a neutral oil like grapeseed or avocado oil.
• Garlic Intensity: If you’re nervous about raw garlic, roast it first for a sweeter, gentler flavor.

Storage & Make-Ahead Tips

Aioli is best enjoyed fresh to savor its bright, garlicky punch. Store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind, the flavor will intensify and the texture may thicken slightly when chilled—just give it a whisk before serving. Because aioli contains raw egg yolks, freezing isn’t recommended for food safety and texture reasons. If you’re planning ahead, making the aioli a few hours before serving is perfectly fine.

Nutritional Information (per 2-tablespoon serving)

• Calories: ~180
• Fat: 20g (mostly healthy monounsaturated from olive oil)
• Protein: 1g
• Carbohydrates: 1g
• Fiber: 0g
• Sodium: 150mg (variable depending on added salt)

Related Sauces / Try Next

• Garlic Mayonnaise: A simpler cousin with mayo as the base
• Romesco Sauce: Nutty, smoky sauce from Spain made with roasted peppers and almonds
• Tzatziki: A cool, garlicky yogurt-based sauce from Greece

FAQ

• Q: Can I use a blender or food processor instead of whisking by hand?
  A: Yes! A food processor or immersion blender works and is easier, but go slow with the oil to avoid your aioli splitting.
• Q: Is it safe to eat raw egg yolks in aioli?
  A: Use fresh, pasteurized eggs to minimize risk. If you’re concerned, substitute with vegan options or store-bought mayo-based aioli.
• Q: What if my aioli breaks or doesn’t thicken?
  A: Don’t worry! Start with a fresh egg yolk in a clean bowl, then slowly whisk your broken sauce into it. This usually saves the day.

Making aioli at home might seem intimidating at first, but once you master the art of emulsifying garlic and oil, it opens a world of flavor possibilities. This rich, garlicky delight will soon become your go-to sauce for everything from snacks to dinner upgrades. So grab your whisk, put on your favorite music, and let the magic of aioli fill your kitchen with irresistible aromas!