I absolutely love this homemade aioli recipe because nothing beats the satisfaction of crafting something from scratch that elevates every meal with its rich, garlicky goodness. Plus, it’s super versatile; whether I’m dipping veggies, pairing it with seafood, or slathering it on sandwiches, it instantly transforms any dish into a gourmet experience!
I enjoy making my own aioli at home, an indulgent treat that allows me to highlight fresh, vibrant ingredients. I like to use egg yolks that have come from the freshest farm eggs, and I make sure to use a truly good Dijon mustard.
The last time I made aioli, I added a couple of tablespoons of juice from a perfectly ripe lemon. I also used a good amount of extra virgin olive oil, heart-healthy fats, and I minced several cloves of fresh, local garlic.
When it was all said and done, and after I tasted the first batch, I went back into the kitchen and made sure to add a good amount of salt and a crack or two of fresh ground black pepper.
Ingredients
Yolk of Egg: Abundant in proteins and nutritious lipids, possessing a delightful creaminess.
Tangy, flavorful, and full of antioxidants, Dijon mustard is a staple ingredient in any kitchen.
Its most basic use is as a condiment, slathered on cold-cut sandwiches or in salad dressings.
But it has so much more potential than that; it’s actually a great ingredient for cooking.
Used in good amounts in non-dominant ways, it can add flavor and character to a dish without shouting or being recognized as the main flavor note.
Here are six ways in which to employ it.
And remember, even though it’s not picky, mustard in general (and Dijon in particular) goes well with a wide range of foods.
Lemon juice made from fresh lemons: Delivers the vitamin C that lends its acidity and freshness.
Olive oil, particularly extra virgin, is a wonderful source of heart-healthy fats and flavors that, while not always robust, can be extremely smooth.
Below you’ll find some specifics on its content and nutritional value, as well as some facts about its flavor and culinary applications.
Garlic is composed of allicin, injects a unique, piquant, and powerful flavor, and fortifies the health and wellbeing of those who eat it.
Sodium chloride: Boosts taste, crucial electrolyte balance.
Mildly hot and packed with antioxidants, black pepper scores high on the health scale.
Ingredient Quantities
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- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
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Instructions
1. In a medium bowl, mix together the egg yolks, Dijon mustard, and lemon juice. Whisk vigorously until the mixture forms a smooth, cohesive consistency.
2. Gradually add the olive oil, a few drops at a time, while whisking constantly. This allows the oil to emulsify with the egg yolks.
3. After the mixture has thickened somewhat, you may begin to add the olive oil in a thin, steady stream while whisking unceasingly.
4. Whisk continuously and add the oil, incorporating it fully until the aioli is thick and shiny. It should not be runny at all.
5. Add the minced garlic and stir.
6. Add salt and black pepper to taste. If necessary, make further adjustments before serving.
7. For at least half an hour, you should let the aioli sit covered in the fridge. That way, the flavors have time to blend, to mix, to meld.
8. Just before serving, give the aioli a final stir. Adjust the seasoning if necessary.
9. Move to a dish where it can be served or to a jar where it can be easily stored.
10. Savor the flavor of your homemade aioli with roasted vegetables, seafood, or as a spread in your sandwiches.
Equipment Needed
1. Medium bowl
2. Whisk
3. Measuring spoons
4. Measuring cup
5. Cutting board
6. Knife
7. Garlic press or grater (optional, for mincing garlic)
8. Refrigerator
9. Storage jar or serving dish
FAQ
-
Do I have to use extra virgin olive oil?
Yes, extra virgin olive oil is recommended for its robust flavor, but you can use a neutral oil like canola or vegetable oil for a milder taste. -
Can I store homemade aioli, and if so, for how long?
Yes, you can store it in an airtight container in the refrigerator for up to 4 days. -
What can I do if my aioli separates?
If the aioli separates, try whisking in a teaspoon of water. If that doesn’t work, start a new base with one egg yolk, then slowly whisk in the separated aioli. -
Can I add other flavors to this aioli?
Certainly! You can add herbs like parsley or basil, or spices such as smoked paprika or cayenne for extra flavor. -
Is it safe to use raw egg yolks in aioli?
It’s generally safe if you use fresh, properly refrigerated eggs, but for added safety, you can use pasteurized egg yolks.
Substitutions and Variations
1 tablespoon Dijon mustard ↔ 1 tablespoon mustard made from whole grains or 1 tablespoon yellow mustard
2 teaspoons fresh lemon juice ↔ 2 teaspoons white wine vinegar or 2 teaspoons apple cider vinegar
1 cup light olive oil or 1 cup avocado oil
2 cups chickpeas, drained and rinsed
2 cloves garlic, minced ↔ 2 cloves roasted garlic, or 1/4 teaspoon garlic powder.
Sea salt to taste.
Pro Tips
1. Egg Yolks at Room Temperature: Ensure that the egg yolks are at room temperature before starting. This will help them emulsify more effectively with the oil, resulting in a stable and creamy aioli.
2. Slow Oil Addition: Be patient while adding the olive oil. Begin with just a few drops at a time, and only increase to a thin stream once you see that the mixture has started to thicken. This gradual incorporation is key to preventing the mixture from breaking.
3. Use an Immersion Blender: If you’re having difficulty hand-whisking or if you want a more foolproof method, consider using an immersion blender. It can make the emulsification process faster and easier while achieving a smooth texture.
4. Flavor Variations: Experiment with adding other flavorings once the basic aioli is done. Try incorporating finely chopped herbs, such as basil or parsley, or a bit of smoked paprika for an extra kick.
5. Storage Tips: Store the aioli in an airtight container in the fridge and use it within 3-5 days for optimal freshness and safety. Give it a good stir before using if it has been stored for a while.
Homemade Aioli Recipe
My favorite Homemade Aioli Recipe
Equipment Needed:
1. Medium bowl
2. Whisk
3. Measuring spoons
4. Measuring cup
5. Cutting board
6. Knife
7. Garlic press or grater (optional, for mincing garlic)
8. Refrigerator
9. Storage jar or serving dish
Ingredients:
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- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
“`
Instructions:
1. In a medium bowl, mix together the egg yolks, Dijon mustard, and lemon juice. Whisk vigorously until the mixture forms a smooth, cohesive consistency.
2. Gradually add the olive oil, a few drops at a time, while whisking constantly. This allows the oil to emulsify with the egg yolks.
3. After the mixture has thickened somewhat, you may begin to add the olive oil in a thin, steady stream while whisking unceasingly.
4. Whisk continuously and add the oil, incorporating it fully until the aioli is thick and shiny. It should not be runny at all.
5. Add the minced garlic and stir.
6. Add salt and black pepper to taste. If necessary, make further adjustments before serving.
7. For at least half an hour, you should let the aioli sit covered in the fridge. That way, the flavors have time to blend, to mix, to meld.
8. Just before serving, give the aioli a final stir. Adjust the seasoning if necessary.
9. Move to a dish where it can be served or to a jar where it can be easily stored.
10. Savor the flavor of your homemade aioli with roasted vegetables, seafood, or as a spread in your sandwiches.
