Aioli is mayonnaise’s garlic-flavored cousin. It sounds fancy but our recipe only takes a bowl, whisk and 5 minutes. We’ve boosted the flavor in our homemade aioli by adding Olive Tree’s Garlic Olive Oil. At the bottom is a list of ideas for using your aioli.
- 2 cloves garlic, finely chopped
- 1/8 teaspoon kosher or coarse salt, plus more to taste
- 1 large egg yolk, at room temperature
- 2 teaspoons lemon juice
- 1/2 cup Olive Tree Garlic Olive Oil
- Mash the garlic: In a mortar, combine the garlic and salt. Mash together until the garlic forms a smooth paste. If you don’t have a mortar, place the garlic and salt on a cutting board and drag the blade of a large, heavy knife across it a few times until it forms a smooth paste.
- In the bowl, whisk the egg yolk and lemon juice until combined.
- Whisking constantly, slowly add the olive oil a few drops at a time and gradually increase the amount to a thin steady stream as the egg and oil are emulsified. If the mixture starts to separate, stop adding the oil and whisk until the oil is fully incorporated before adding more oil.
- Whisk in half the garlic. Taste and add more salt and garlic if you like.
Adjust the consistency: If the aioli is thicker than you like, whisk in a few drops of water or lemon juice. If it is too thin, slowly whisk in more oil.
Store: Place in a small bowl, cover with plastic, and refrigerate until ready to use. Aioli will keep, refrigerated, for 3 to 5 days.
Here’s a list of ideas on where you can use with your super-duper aioli:
- Raw Vegetable Dipping
- Roasted Vegetables
- Deviled Eggs
- Crab Cakes
- Roasted Potatoes
- Brussels Sprouts
- Grilled Mushrooms