Garlic Aioli
A bold, garlicky twist on classic mayo, this aioli is velvety, sharp, and endlessly versatile—ideal for dipping, drizzling, or spreading on just about anything grilled or roasted.
Ingredients
- 1 each egg yolk — room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice — freshly squeezed
- 1/2 teaspoon kosher salt
- 1 each garlic clove — grated or minced
- 3/4 cup olive oil — light, not extra virgin
- 1 teaspoon cold water
Instructions
- Prepare the base: In a medium bowl, combine the egg yolk, mustard, lemon juice, salt, and grated garlic. Whisk vigorously until well blended.
- Slowly emulsify: Begin drizzling in the olive oil a few drops at a time while whisking constantly. As the mixture begins to thicken, increase the speed to a thin, steady stream and continue whisking until emulsified.
- Finish and adjust: Whisk in a teaspoon of cold water to smooth the consistency and mellow the flavor. Taste and adjust for salt or lemon if needed.
Notes
Substitutions & Notes
- Too strong? Soak the grated garlic in lemon juice for 5 minutes first to mellow the bite.
- Egg-free version? Substitute 3 tablespoons aquafaba (chickpea water) for the yolk.
- No Dijon? A small pinch of mustard powder can work in a pinch.
- Too thick? Add a splash more water or lemon juice.
Tried this recipe?Let us know how it was!