Let me clear something up – aioli is mayonnaise that studied abroad. It’s the same formula, just made a little more sophisticated with aromatics, herbs and citrus juice. Aioli is made using a simple emulsion process. Follow this recipe to make a very basic aioli that can add personality to salads, meats, pastas and soups. You can easily adjust this recipe by folding in minced fresh herbs, spices, local honey, sriracha or whatever you want.
the learning curve
- Olive oil doesn’t hold the emulsion as well. It also creates a weird, green color that looks like baby puke. Use 1/2 C canola oil and 1/4 C olive oil for a flavorful aioli. The picture on the left is olive oil only while the one on the right is mostly canola oil.
- Wrap the bottom of the mixing bowl in a wet towel, to keep it from sliding.
- If you want a thinner aioli, whisk in a bit of water a tablespoon at a time.
- If you’re using a smaller egg, decrease the amount of oil. If there is too much liquid, the emulsion can break down.
- Mix it up with herbs, spices or a dash of hot sauce.
- Save your sauce! My last batch of aioli didn’t come together and I was worried I’d have to pitch it. Luckily I stumbled upon a technique to save any aioli. Take a new egg yolk and whisk it together with another tablespoon of dijon until ribbons form. Whisk in a couple of drops of the failed aioli until an emulsion forms. Slowly drizzle the rest of the aioli, as you would the oil. Your aioli will come together just the same, but it will be much richer with the new egg yolk. You can keep drizzling more olive oil to get extra aioli.
- 1 egg yolk, jumbo
- 1 t dijon mustard
- 1 garlic clove, minced
- 1/2 C canola oil
- 1/4 C olive oil
- 2 t lemon juice
- salt & pepper to taste
- Medium mixing bowl
Whisk together the egg yolk and dijon with a pinch of salt.
Whisk until the yolk thickens and ribbons form. Add the minced garlic.
Whisking vigorously, add a little of the olive oil.
When the mixture is thoroughly combined, begin slowly drizzling in the rest of the oil while whisking. Sometimes, I find that it helps to work in batches. This process should take about 5 minutes. Once the mixture looks thick like pudding, add the lemon juice and salt & pepper to taste. Dash on everything and keep covered in the fridge. It will last about a week.