Aioli is similar to a homemade mayonnaise, but with a pronounced garlic flavor. It's a great spread for sandwiches!
Ingredients
1largeegg yolk*
1tsppressed garlic(3 to 4 small cloves)
1tsp fresh lemon juice
1/2tspkosher salt
1/2cupolive oil**
Instructions
In a large, very clean mixing bowl, combine the egg yolk, garlic, lemon juice, and salt. Whisk for about 30 seconds by hand, until combined.
While whisking, drizzle in a few drops of olive oil. After a few seconds of whisking, the olive oil should be incorporated, so start drizzling in a little bit more. Generally speaking, the slower you add the oil, the thicker the aioli will be. After the first few drops, I start adding the oil in a light stream. It should take about 60-90 seconds total to incorporate the olive oil.
Once the aioli is thick and creamy, taste it and make any necessary seasoning adjustment.
*I discuss my personal stance on raw egg risk in my mayonnaise post. Consume raw egg at your own risk.**You can use any neutral oil you like here so long as you enjoy the taste. Storing leftovers: Store in an airtight container in the fridge for up to 5 days.Freezing: Not recommended. The emulsion won’t survive and it will get chunky.Re-warming: You cannot warm up aioli in the microwave or on the stove or the emulsion will break, but if you take the aioli out of the fridge 30 minutes before you want to serve it, it won’t be quite as cold.Recipe adapted from my homemade mayonnaise which is based off the Whole30 method in It Starts With Food.