Aioli (Provençal Garlic Emulsion)

By @saucesanddips | Classic Mediterranean Sauce for Seafood, Veggies, and Sandwiches

Aioli is a thick, garlicky sauce from Provence traditionally made by emulsifying garlic and olive oil with salt. Modern versions often add egg yolk for stability and creaminess. It’s incredible with seafood platters, grilled vegetables, fries, and sandwiches.

Ingredients (Makes about 1 cup)

4 large garlic cloves, finely minced to a paste
1 large egg yolk (room temperature; use pasteurized if preferred)
1 tablespoon lemon juice (plus more to taste)
1/2 teaspoon Dijon mustard (optional, for extra stability)
3/4 cup extra-virgin olive oil (mild, not overly bitter)
2 tablespoons neutral oil (optional, to soften flavor)
1/2 teaspoon fine sea salt (plus more to taste)

Instructions

1. Make the Base
In a medium bowl, whisk together garlic paste, egg yolk, lemon juice, Dijon (if using), and salt until smooth.

2. Emulsify
While whisking constantly, drizzle in the oils drop by drop at first. As the mixture begins to thicken, add oil in a very thin, steady stream, whisking until thick and glossy.

3. Adjust
Whisk in a few drops of water if the aioli is too thick. Adjust salt and lemon to taste.

4. Serve or Store
Use immediately, or refrigerate up to 3 days in a sealed container.

Traditional mortar-and-pestle method: Pound garlic and salt to a paste, then gradually work in oil and lemon until emulsified.

Serving Ideas

Spoon alongside poached or grilled fish, shellfish, or bouillabaisse
Dip for blistered vegetables, fries, or artichokes
Spread on sandwiches, burgers, or roasted chicken

Tips from @saucesanddips

Room-temperature ingredients emulsify more easily
If the emulsion breaks, start a new yolk in a clean bowl and slowly whisk the broken aioli into it
Use a mild olive oil or blend with neutral oil for a balanced flavor

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