Garlic Aioli

A garlic-forward, egg-emulsified aioli becomes thick and glossy as oil is added slowly, then mellows during a short refrigerated rest.

25 min

6 servings

A small bowl of glossy garlic aioli sits beside lemon wedges and crisp vegetables for dipping.

Ingredients

2 medium garlic cloves, peeled and finely grated

1/2 tsp kosher salt

2 tsp fresh lemon juice

Equipment

Medium mixing bowl · Balloon whisk · Microplane or fine grater · Measuring spoons

If it starts to split

Stop adding oil and whisk until smooth before resuming with a few drops at a time.

Raw egg safety

Use pasteurized yolk, refrigerate at 40 F or below, use within 24 hours, and discard after 2 hours unrefrigerated; choose mayonnaise if avoiding raw egg.

Temper the garlic

01. Mash garlic with 1/4 tsp salt into a moist paste and rest 5 minutes; this softens its sharp raw edge.

02. Whisk pasteurized yolk and lemon juice smooth, and have both oils ready before emulsifying.

Emulsify slowly

03. Whisk neutral oil in by teaspoons at first, waiting until each addition disappears before adding the next.

04. When the base thickens, stream in the remaining neutral oil very slowly; pause and whisk if oil pools.

05. Whisk olive oil in last, then fold in the garlic paste and remaining salt.

Finish and chill

06. On the egg branch, whisk in garlic paste and remaining 1/4 tsp salt; taste while keeping the sauce thick.

07. For the mayonnaise fallback, skip yolk and both oils; whisk 1/2 cup mayonnaise with garlic paste and lemon juice.

08. Cover either version and refrigerate 10 minutes so the garlic mellows before serving.