Aioli is a garlic mayonnaise. For a nice rich aioli, make your own from scratch. However, this does require using raw eggs. If you need to avoid raw eggs, make the aioli with store bought mayonnaise. It’s great as a sauce, condiment, or dip. Spread it on sandwiches, use it as a dip for fresh steamed artichokes, or as a sauce on pizza (more to come on that tomorrow).
Prep Time: 15-20 minutes
Serves: 1 cup
2-3 large cloves of garlic, peeled, preferably roasted for a sweeter garlic flavor
1/8 to ¼ teaspoon fine sea salt
1 large egg at room temperature
½ cup extra virgin olive oil
½ cup canola oil, or other neutral oil
Mince the garlic cloves with 1/8 teaspoon salt and smash the minced pieces with the back of a knife to make a paste.
Combine the ½ cup of canola oil and ½ cup of olive oil together.
Place the egg in a food processor or blender and blend with the garlic paste to combine. With the food processor or blender running — very, very slowly drizzle the oils into the mouth of the processor (or opening in the lid of the blender).
The aioli needs to constantly be blending and you need to slowly drizzle the oil into the jar. If you add too much oil too quickly the sauce will “break” and will go from a thick, rich sauce to a liquid. If this happens no need to worry, blend in another egg, then continue slowly blending in the remaining oil. Taste for salt and add more if necessary
WARNING: This does contain raw egg, which poses a small risk for salmonella. Use fresh eggs, and when cracking them open avoid contact of the egg to the shell. If you need to avoid raw eggs for health reasons, or plan to serve the dish to young children or the elderly, follow an alternate recipe below.
To make a version without using raw eggs use 1 cup of store bought mayonnaise in place of the ½ cup canola oil and ½ cup extra virgin olive oil. No blender is necessary, just a good whisking hand.
Whisk in 1-2 tablespoons of extra virgin olive oil with the mayonnaise, and whisk the garlic paste into that. Some brands of mayonnaise now come made with olive oil. If you can find one, use that one.
You can also skip the egg altogether and just blend the garlic and the oil, which is more traditional, however this is much more difficult to emulsify into a sauce.