First, what is Aïoli? Aïoli is a garlicky Provençal (French) sauce similar to mayonnaise made by pounding garlic with oil, salt and egg yolks until it’s emulsified into a thick, creamy culinary delight. Take out the garlic and add mustard and you have a basic mayonnaise.

This simple, basic Aïoli recipe produces a very silky, garlic-spiced sauce with a very sophisticated flavor. Some cooks use a food processor to prepare aïoli, and it really does make it easier to combine the ingredients. But even with my carpal tunnel and arthritis, I prefer to manually whisk it by hand. There is something therapeutically satisfying about feeling the emulsification of aïoli as it happens.

BON APPÉTIT!  ~Chef G

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GARLIC AÏOLI RECIPE

INGREDIENTS:

– 2 tsp. fresh lemon juice

– 1 egg yolk, at room temperature

– 1 clove garlic, minced and smashed into a paste

– 1 cup pale golden extra-virgin olive oil

– Kosher salt to taste

PREPARATION:

Drape a dish towel over a pot large enough to set a medium bowl inside to create even stabilization, which frees both your hands for simultaneous whisking and oil-producing.

Add lemon juice, egg yolk, and garlic to bowl and beat until well combined.

While whisking vigorously, drizzle a few drops of oil into bowl with egg mixture. Still whisking, drizzle in a few more drops, and continue to whisk vigorously until egg mixture is very thick and emulsified. Gradually add remaining oil in a very thin stream while whisking vigorously until the aïoli is smooth, pale yellow, and emulsified. Season with salt.

Whisk in 2 tsp. water for a thinner AÏOLI.

Makes one cup. Aïoli will keep, refrigerated and covered, for up to 3 days.

Now sometimes, under certain conditions, aïoli can separate and break down. If that happens, just add a single egg yolk (room temperature) to a bowl and and whisk the separated aioli into it. The additional yolk will reimulsify the sauce.