Garlic Aioli
A bold garlic aioli made with olive oil, Dijon and lemon for a creamy sauce that wakes up sandwiches, vegetables, seafood or fries.
Prep 10 min · Makes about 1 cup
Ingredients
- 5 garlic cloves, peeled and smashed
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 large egg yolk
- 2/3 cup extra-virgin olive oil
- 1 to 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon warm water
Directions
- Put the garlic, mustard, and salt in the bowl of a food processor and process until smooth; if you are working by hand, mash them with a mortar and pestle until they form a smooth paste.
- While the food processor is running, or as you whisk quickly by hand, mix in the egg yolk.
- Drizzle in 1/4 cup of the oil slowly. Mix in the lemon juice and the water.
- Continue with the rest of the oil, adding it very gradually as you whisk or process. The sauce should come together into a creamy emulsion.
- Taste and adjust with more salt, if you like. Cover and chill until serving. The aïoli is at its best within 24 hours, though it may be kept refrigerated in an airtight container for up to 5 days.