10 minutes
A traditional creamy garlic sauce that's perfect for a wide variety of dishes, featuring the technique of emulsification to achieve a rich, velvety texture.
Garlic, minced
cloves
teaspoons
Lemon Juice, freshly squeezed
tablespoons
each
Hot Water
tablespoons
1. Mash the Garlic
Begin by mashing the minced garlic with a pinch of kosher salt. If you have a mortar and pestle, use it to break down the garlic into a smooth paste. Otherwise, use a knife and cutting board. The salt helps draw out moisture from the garlic, aiding in mashing it into a fine consistency.
2. Combine Lemon Juice and Egg Yolk
In a mixing bowl, whisk together the freshly squeezed lemon juice and the large egg yolk until well blended. The acidity from the lemon juice will help stabilize the egg yolk, which is essential for a successful emulsification.
3. Emulsify with Olive Oil
Gradually drizzle the extra-virgin olive oil into the egg yolk mixture while continuously whisking. Add the oil slowly to ensure the mixture emulsifies properly, thickening and becoming glossy. This step is crucial for achieving the creamy texture of the allioli.
4. Adjust Consistency and Seasoning
If the allioli is too thick, whisk in a little hot water, a few drops at a time, until you reach the desired texture. Taste and adjust the seasoning if necessary. Your allioli is now ready to be served as a delightful accompaniment to your favorite dishes.
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