Classic French Aioli

Ingredients

Extra virgin olive oil

1 cup

Freshly ground black pepper

1/4 teaspoon

Kosher salt

1/2 teaspoon

Fresh lemon juice

2 tablespoons

Dijon mustard

1 teaspoon

Egg yolks

2

Garlic

2 cloves, minced

Instructions

1. In a medium bowl, combine the minced garlic, egg yolks, Dijon mustard, lemon juice, salt, and black pepper.
2. Whisk the ingredients together until they are well combined and the mixture appears smooth.
3. 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.
4. 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.
5. Taste the aioli and adjust the seasoning if necessary. More salt may be added for flavor, or more lemon juice for acidity.
6. Once satisfied with the taste, transfer the aioli to a jar or airtight container.
7. 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.
8. 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.