Aioli is a homemade garlicky mayonnaise that you can use as a sauce or topping for everything from chicken to fish and seafood as a dip with crudité and as a tasty sandwich spread. This easy garlic aioli is my secret weapon against the mundane.
Wet a dish towel and squeeze out the excess water. Place the damp towel on a work surface and put a small bowl on top of it. (This will help keep the bowl in place as you whisk the aioli and pour the oil at the same time.)
Add the minced garlic, egg yolk and dijon mustard to the bowl and whisk to combine. Very slowly drizzle in the olive oil in a steady stream, whisking in a clockwise direction if you're right handed or counter-clockwise if you're left-handed. Do not change the direction of your whisk.
As the oil is whisked into the aioli, the mixture will start to emulsify. Continue to drizzle in the oil, whisking the entire time until all of the oil is incorporated.
Add the salt and lemon juice and whisk to combine. Taste for seasoning and adjust as necessary.
You can use the aioli as soon as you make it, but if you cover and refrigerate it for a few hours, the flavors will intensify. It will be more garlicky and flavorful.
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Notes
Each serving is about 2 tablespoons.Note: Straight olive oil can overwhelm the aioli, so I recommend using a blend of 2/3 cup neutral oil and 1/3 cup olive, if you choose to use olive oil. If you want more of a garlicky, lemon flavor, stick with vegetable or canola oil.