How to Make Aioli
January 16, 2019
When we talk about aioli, people often say, “It’s just a glorified mayonnaise, right?” Yes and no. They do have a lot in common, but where mayonnaise is thick and intentionally plain, aioli is light and full of olive oil, lemon, and garlic — it’s more than a moist condiment, it’s a sauce and a dip.
That’s not to say that we don’t spread aioli on our sandwiches; we do, and it’s especially amazing on something like a BLT, where the ingredients are spare, and so its lush flavors really shine. But we also love to put aioli in a bowl and dip things in it, like roasted Brussels sprouts and grilled rib eye steak.
Our tip: You can add all kinds of spices and herbs to this basic aioli recipe. For a spicy dip, we like to whirl in chipotle peppers in adobo sauce — start with one pepper and add more to taste. A tablespoon of West Indian yellow curry makes a lovely aioli, and it’s especially nice with sweet potato fries. And adding a teaspoon or two of fresh dill will make a terrific companion for crab cakes and other fish dishes.
1 Tbsp lemon juice
1 large egg
1 tsp water
1 clove garlic, minced
½ tsp Champagne vinegar
½ cup olive oil
½ cup vegetable oil
Salt, to taste
- In a food processor, combine the lemon juice, egg white and yolk, water, minced garlic, and vinegar and process until incorporated.
- Mix the oils together and transfer to a squeeze bottle. Note: The squeeze bottle is optional, but it will help you add the oil to the other ingredients slowly, so that it emulsifies better.
- With food processor running, slowly add the oil until the aioli thickens.
- Season with salt, and use everywhere. Aioli will keep in the fridge for two weeks.