Teresa's Recipes
Classic French Aioli
This lusciously creamy and zesty garlic aioli is a staple of French cuisine. Its bold and rich flavors make it the perfect companion for a plethora of dishes, be it as a dip, spread, or sauce. It's sure to transform your sandwiches, vegetables, fish, and chips from ordinary to extraordinary. Aioli, derived from the Provençal words 'ail' for garlic and 'oli' for oil, is a traditional Mediterranean sauce that's become a beloved condiment worldwide.
Ingredients
- 1 cup Extra virgin olive oil
- 1/4 teaspoon Freshly ground black pepper
- 1/2 teaspoon Kosher salt
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 Egg yolks
- 2 cloves, minced Garlic
Dietary Notes
- Servings: 8
- Dish Type: Sauce
- Prep Time: 10 minutes
- Rest Time: 1 hour
- Calories: 125
- Fat: 14g
- Carbs: 1g
- Protein: 1g
- Sodium: 150mg
- Sugar: 0g
Instructions
- In a medium bowl, combine the minced garlic, egg yolks, Dijon mustard, lemon juice, salt, and black pepper.
- Whisk the ingredients together until they are well combined and the mixture appears smooth.
- Gradually drizzle in the olive oil in a slow and steady stream while continuing to whisk. The aioli should begin to thicken and emulsify. This slow incorporation is essential to achieve the perfect creamy consistency.
- Continue to whisk until you reach your desired thickness. If the aioli is too thick, you can thin it out with a bit more lemon juice.
- Taste the aioli and adjust the seasoning if necessary. More salt may be added for flavor, or more lemon juice for acidity.
- Once satisfied with the taste, transfer the aioli to a jar or airtight container.
- Refrigerate the aioli for at least an hour before serving to allow the flavors to meld together. It can be stored in the refrigerator for up to a week.
- Serve your homemade aioli as a dip with raw or cooked vegetables, as a spread for sandwiches and burgers, or as a sauce with fish or chicken.