Target: 6 × 4 inches · landscape

Garlic Aioli

25 min · 6 servings

Ingredients

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□ 2 medium garlic cloves, peeled and finely grated

□ 1/2 tsp kosher salt

□ 2 tsp fresh lemon juice

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1. Mash garlic with 1/4 tsp salt; rest 5 minutes. Whisk yolk and lemon smooth, or use the mayonnaise branch below.

2. Whisk neutral oil in by teaspoons at first, then in a very thin stream once the base thickens; pause if oil pools.

3. Whisk in olive oil, then garlic paste and remaining salt. Taste for balance while keeping the sauce thick.

4. Fallback: skip yolk and oils; whisk 1/2 cup mayonnaise with the garlic paste and lemon juice.

5. Cover and chill 10 minutes. Keep raw-yolk aioli cold, use within 24 hours, and discard after 2 hours out.

Cook’s note: Slow oil additions build stability; stop pouring and whisk smooth if the emulsion loosens.