15 minutes
A flavorful, creamy homemade garlic aïoli perfect as an accompaniment to your favorite dishes.
Small Garlic Cloves, peeled
each
pinches
each
teaspoons
cups
1. Prepare Garlic Paste
Peel 2 or 3 small garlic cloves. Place the garlic cloves in a mortar with a pinch of salt. Use the pestle to pound the garlic until it forms a smooth paste.
2. Mix Egg Yolk and Garlic Paste
Separate one egg yolk into a mixing bowl. Add half of the garlic paste and ½ teaspoon of water to the egg yolk. Whisk the mixture well until it is thoroughly combined.
3. Emulsify Olive Oil
Measure out 1 cup of olive oil. While whisking the egg yolk mixture continuously, begin to slowly dribble the olive oil into the bowl. Continue to whisk and add oil until all the oil is incorporated and the aïoli has reached a rich, creamy consistency.
4. Adjust Seasoning
Taste and adjust seasoning if necessary. Your rustic homemade garlic aïoli is now ready to be enjoyed.
Begin with yolk and add oil drop by drop, then in a thin stream as the mixture thickens, to avoid breaking the emulsion.
Choose fresh garlic and high-quality eggs. Opt for extra virgin olive oil, but blend with a neutral oil to prevent bitterness.
If the aïoli breaks, whisk it into a fresh egg yolk to re-emulsify.
Adequately season with salt and a drop of lemon juice or white wine vinegar for flavor enhancement and emulsion stability.
Allow the aïoli to rest in the refrigerator for flavors to meld and garlic to mellow, at least 30 minutes before serving.
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