Aioli may look like mayonnaise, but although they are both olive oil emulsions, the similarities end there.
I feel it is important to start by saying that I love mayo… I have a jar of Dukes in my refrigerator at all times, but mayonnaise is basic. Delicious, but basic.
Aioli on the other hand is full of flavor. Garlicky goodness that I can’t seam to get enough of and thankfully, it is super easy to bring together right in your own kitchen.
Let’s get started…
You can bring aioli together in a narrow base blender, a food processor or using an emulsion blender. All you need is 2 large egg yolks, 1/2 teaspoon of dried mustard, 1/4 teaspoon of sea salt, 3 minced cloves of garlic, 1 tablespoon of lemon juice, 2 tablespoons of finely chopped fresh herbs, 1/3 cup of olive oil and 1/3 cup of a neutral oil (such as avocado, sunflower or canola).
While aioli can be made with all olive oil, I prefer to use a combination of olive oil and another neutral oil to help the focus rest more on the garlic and herbs. Olive oil is absolutely fabulous, but it does have a strong flavor profile that can overshadow the other ingredients. If this is something you want then feel free to go with all olive oil!
To make the aioli, simply combine the egg yolks, dried mustard, salt, garlic and lemon juice in your food processor and pulse a few times to combine. Turn the food processor onto low speed and very slowly drizzle the oils into the spout.
The process of adding the oil should take a full minute. If you dump the oil in too quickly, you can overwhelm the emulsion process preventing the aioli from whipping into a thick, creamy sauce.
Do a quick taste test to see if you need another pinch of salt and then you can either pulse the herbs in or hand mix them. I prefer to hand mix the herbs in to avoid breaking them into tiny pieces, but this step is totally optional. However you incorporate the herbs, your aioli will be delicious…
This garlic herb aioli is fabulous. Rich, creamy and so flavorful. It is perfect on a burger or as a dip for fries or potato wedges. However you decide to enjoy this luxurious sauce, you are going to love it…
Garlic Herb Aiol
Ingredients
- 2 large egg yolks
- 1/2 teaspoon of dried mustard
- 1/4 teaspoon of sea salt
- 3 cloves of garlic, minced
- 1 tablespoon of lemon juice
- 1/3 cup of olive oil
- 1/3 cup of a neutral oil (such as avocado, sunflower or canola)
- 2 tablespoons of fresh herbs, finely chopped (parsley, dill, chives, cilantro)
Instructions
- Add 2 large egg yolks with 1/2 teaspoon of dried mustard, 1/4 teaspoon of sea salt and 3 minced cloves of garlic into a blender or food processor and blend for 10-15 seconds to combine
- With the blender on low speed, very slowly drizzle 2/3 cup of oil into the egg yolk mixture until completely incorporated
- Taste and add another pinch of salt, if necessary
- Add 2 tablespoons of finely chopped herbs and pulse until evenly distributed
- Store chilled in an airtight container for up to 10 days
