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Garlicky Aioli 24 Servings 4 garlic cloves (peeled) 1 Tbsp fresh lemon juice 1 tsp Dijon mustard 2 egg yolks ¼ cup fresh soft bread crumbs ½ tsp salt ¼ tsp white pepper pinch cayenne pepper ¼ cup cold water 1 ¼ cups extra-virgin olive oil
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Garlicky Aioli

Aioli is a staple condiment of the Provence region of southern France, a super garlicky mayonnaise that is used to complement soups, vegetables, and meats. Try it with French fries, grilled fish, or soft shell crabs, or use a dollop or two to jazz up potato or tuna fish salad. For another variation, add grated citrus zest to a less garlic-infused aioli for a bright, clean note of flavor.
Because this is an uncooked, egg-based sauce, aioli should be kept refrigerated. Any unused portion should be discarded after 3 days.

Prep time: 0 min | Total time: 0 min | 24 Servings

Ingredients

4

garlic cloves (peeled)

1 Tbsp

fresh lemon juice

1 tsp

Dijon mustard

2

egg yolks

¼ cup

fresh soft bread crumbs

½ tsp

salt

¼ tsp

white pepper

pinch

cayenne pepper

¼ cup

cold water

1 ¼ cups

extra-virgin olive oil

Directions

Combine the garlic, lemon juice, mustard, egg yolks, bread crumbs, salt, and pepper in a blender or food processor and process to a paste, about 1 minute.

Add the water and process again until smooth. With the machine running, slowly add the oil in a slow, steady stream. Transfer the aioli to a clean container, cover, and refrigerate for up to 3 days.

 

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