Aioli, sometimes called garlic aioli, hails from the Provence region of Southern France but is now beloved the world over. It is a creamy, dairy-free condiment used to enliven everything from fresh vegetables and soups to sandwiches.
Aioli is similar to what we know as mayo, but with a bracing amount of fresh garlic—vampires beware! Garlic has always been part of this French condiment, so calling it “garlic aioli” is kind of redundant. They are, in fact, one in the same.
Commonly served as a dip with fresh or cooked vegetables, aioli is also stirred into soups and stews like Bourride, a Provencal fish stew. In the States, we often see it on restaurant menus served alongside fries or slathered on a hamburger. When used in moderation or to enhance other recipes, aioli offers a spectacular flavor boost, and its easier to make than you might think.
This recipe will guide you through the steps for how to make aioli by hand. Its an easy but impressive skill to add to your cooking repertoire. Im sure you’ll soon come up with all sorts of creative riffs on it—even beyond those we share below!
What is aioli sauce made of? At it’s simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don’t separate over time.
How to fix broken aioli:
- Oh no, the aioli broke! What now? Don’t give up! Most of the time you can fix a broken aioli by vigorously whisking in one more egg yolk. If this doesn’t work, try adding a teaspoon of ice water to the aioli and whisk until it comes together.
- Can I make aioli in a blender/food processor instead of by hand? Yes, but with one very important modification. If you’re using a machine to make your aioli, I do not recommend using extra virgin olive oil. Instead, look for olive oil labeled “refined” or “for cooking.” When extra virgin olive oil is beaten at high speeds, the blades disperse the polyphenols normally coated by fatty acids. This can make their bitter flavor more prominent.
Tips, Tricks, and Troubleshooting:
The most common pitfall people face when making aioli is that it breaks. This refers to the situation in which the oil and the egg yolk don’t emulsify. The result is a grainy, greasy mess.
What is real aioli made of?
FAQ
What is aioli typically made of?
Is aioli just garlic mayonnaise?
What’s the difference between garlic aioli and real aioli?
Does all aioli have raw egg?