Description
Craft a velvety, flavorful homemade aioli bursting with bright lemon and pungent garlic. This versatile sauce elevates everything from roasted vegetables to seafood with its creamy texture and vibrant taste.
Ingredients
- 1 large egg yolk, room temperature
- 2–3 cloves garlic, minced very finely or grated
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 3/4 cup extra virgin olive oil (mild-flavored preferred)
- 1/2 teaspoon Dijon mustard (optional, for extra stability and tang)
Instructions
- In the bowl of a food processor or a tall container for an immersion blender, combine the egg yolk, minced garlic, lemon juice, salt, pepper, and optional Dijon mustard. Process or blend briefly to combine.
- With the food processor running on low speed, or the immersion blender at the bottom of the container, begin to add the olive oil in a very slow, thin, steady stream. Start with drops, then increase to a thin stream as the mixture begins to emulsify.
- Continue adding the oil until the aioli is thick, creamy, and pale yellow. This process should take several minutes.
- Taste the aioli and adjust seasoning (salt, pepper, or lemon juice) as needed.
- Serve immediately or transfer to an airtight container and refrigerate for up to 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes