Creamy Garlic Aioli
While this may look like mayonnaise, Aioli isn’t mayonnaise. What’s the difference you ask? Mayonnaise is basically an emulsion of
bland neutral flavored oils (think canola), egg yolks, vinegar and/or lemon juice. Aioli, on the other hand, hails from the southern French region of Provence, and traditionally begins by using a mortar and pestle to bash cloves of garlic into a paste.
Once you’ve got yourself a nice chunk of garlic paste, it’s then blended together with egg yolks, lemon juice and olive oil (for a more robust flavor). It magically thickens and transforms right before your eyes and Boom you’ve got Aioli! What do you do with this new spreadable edible goodness?
While I think it’s great spread on sandwiches like it’s cousin mayo, try serving your Aioli as a dip for crudité (fancy for vegetable tray) or as an accoutrement to shellfish (hello crab cakes).
Aioli is made using raw egg yolks. If you’re concerned about your eggs be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella.
The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.
I skipped the traditional mortar and pestle method (I actually have one but have zero idea where’s it at in my house) and used my chef’s knife to make a paste. Here’s a great video for a demonstration of this technique using a chef’s knife. If you’ve got a mortal and pestle then by all means bash away.
I went with my immersion blender to pull the Aioli together. You can absolutely do this by hand with a whisk if you like, but if you’ve got an immersion blender I’m not going to lie, it makes this come together lickety split.
Feel free to try making additional flavored Aiolis by adding different herbs and spices. Ah, the possibilities!
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 2 large egg yolks
- 2 cloves garlic - scraped into paste
- kosher salt
- 1/2 cup olive oil
- 1 lemon
What To Do:
- Into the cup of immersion blender (or into a small food processor) add: egg yolks, garlic paste and a pinch of salt.
- Insert immersion blender and start. Gradually drizzle in half of olive oil. Continue mixing until mixture solidifies.
- Gradually drizzle in remaining olive oil. Continue until mixture thickens and is completely mixed together.
- Squeeze in desired amount of lemon juice. Season with salt to taste. Mix to combine.
- Refrigerate any unused portion.