25 minutes
A rich and flavorful Catalan-style aioli made with egg yolks, garlic, and a blend of sunflower and mild extra virgin olive oil.
each
Garlic Clove, peeled
each
cups
Extra Virgin Olive Oil, mild
cups
to taste
1. Prepare the Egg Yolks
Place the egg yolks in a bowl. Grab your whisk and get ready to slowly transform these simple ingredients into a rich emulsion.
2. Prepare the Garlic
Take 3 to 5 garlic cloves, cut them open, and remove any green shoots inside. Using a mortar and pestle, pound the garlic along with a pinch of salt until it forms a smooth paste.
3. Combine Egg Yolks and Garlic
Add the garlic paste to the bowl with the egg yolks. Start whisking the mixture.
4. Emulsify the Oil
Very slowly, begin to add the oil, starting with a few drops at a time. Whisk continuously to ensure the oil is fully incorporated before adding more. Gradually increase the flow of the oil while whisking vigorously until all the oil is incorporated and the aioli is thick and creamy.
5. Adjust Garlic and Serve
Adjust the amount of garlic to suit your taste, and your creamy garlic aioli is ready to serve.
Use high-quality, extra-virgin olive oil, fresh garlic, and organic eggs for the best taste and texture.
Add the oil drop by drop at the start to establish the emulsion, then slowly increase the flow as the mixture thickens.
Grate your garlic finely for a smooth aioli, preferably using a microplane zester.
Use room temperature eggs to ensure proper emulsification. If needed, warm them in a bowl of warm water.
Enhance flavors with salt and brightness with fresh lemon juice, and consider a hint of mustard for depth and emulsification.
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