Here’s how to make aioli! This traditional French sauce is ideal for dipping fries or vegetables, or as a spread for sandwiches or burgers.
For the traditional aioli
- 1 small garlic clove (1/8 teaspoon finely minced)
- 1/8 teaspoon kosher salt
- 1 egg yolk
- 1 teaspoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/3 cup olive oil OR 3 tablespoons olive oil plus 2 tablespoons neutral oil*
For shortcut aioli
- 1 small garlic clove
- 1/3 cup high quality mayonnaise
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon yellow mustard
- Mince the garlic clove as finely as possible. Then use the side of your knife blade to mash and grind it into a paste.
- For the traditional aioli: Place a medium flat-bottomed bowl on top of a folded dish towel to keep it secure while whisking. The size of the bowl is important; it must be large enough to allow for whisking vigorously. Add the garlic, egg yolk, white wine vinegar, and Dijon mustard to the bowl and whisk until thick and creamy. Pour the olive oil into a liquid measuring cup. Starting one drop at a time, slowly add the olive oil into the egg mixture, whisking constantly. Allow the olive oil to become completely incorporated before continuing to add more olive oil; the drizzling can become gradually faster as you add more oil. Whisk until all of the oil is fully incorporated and the aioli is thickened.
- For the cheater’s aioli: In a medium bowl, whisk together the garlic with the mayonnaise, white wine vinegar, and yellow mustard.
- Store the leftover aioli in an airtight container in the refrigerator for several weeks; bring to room temperature before serving.
*Using a mix of neutral oil and olive oil the smoothest flavor and lighter, creamier look. Using all olive oil is brighter yellow and has a hint more bitterness (but is just as tasty!).
- Category: Sauce
- Method: Whisked
- Cuisine: French
Keywords: Aioli, Garlic Aioli