How To Make Delicious Garlic Aoli For Any Dish

What Is Aioli?

• Aioli is a condiment traditionally made with just garlic and olive oil, blended until smooth and served cold.
• It’s bold, creamy, and packs a punch.
• Modern versions may include additional ingredients like lemon juice or vinegar, resembling mayonnaise more closely.

Origin and Composition

• Originating from the Provençal region of France, aioli has become a staple in cuisines ranging from Spain to Northern Africa.
• Known as the “King of Sauces,” aioli adds flavor to various dishes, from chicken to steak.
• Traditional aioli comprises olive oil and garlic, while modern variations may incorporate mayonnaise, garlic, lemon juice, salt, and pepper. Some recipes include egg yolks, mustard, and vinegar or lemon juice.

Aioli vs. Mayonnaise (What’s the Difference?)

• The critical distinction between aioli and mayonnaise is one ingredient – garlic!
• Aioli boasts a robust garlic flavor, sometimes with a spicy kick, typical of Mediterranean cuisine.
• Conversely, Mayonnaise is an emulsion of egg yolks, oil, mustard, and acid like vinegar or lemon juice. The presence of garlic sets aioli apart.
• Traditional aioli and mayonnaise are entirely different entities.

How to Make Aioli

Crafting aioli is more straightforward than it sounds. While traditional methods involve a mortar and pestle, a more straightforward approach is as follows:

Ingredients for Aioli:

• 2 egg yolks
• 1 tablespoon Dijon mustard
• 5 cloves garlic, pureed
• Juice of 1 lemon
• Zest of 1 lemon
• 1 cup olive oil or grape seed oil
• 1 teaspoon kosher salt

Instructions:

1. Whisk together the egg yolks and Dijon mustard in a large bowl until smooth.
2. Add the minced garlic and lemon juice to the bowl, then whisk again until thoroughly blended.
3. Wet a hand towel under water and ring out the excess moisture. Roll it into a loose log shape and place it on the counter in a ring formation.
4. Position the bowl containing the aioli mixture in the center of the towel ring to stabilize it while whisking.
5. Slowly pour the olive oil or grape seed oil into the bowl, whisking constantly and vigorously.
6. Continue whisking until the oil is fully incorporated and the mixture becomes emulsified.
7. Allow the aioli to rest for a minute, then gently stir in the lemon zest and kosher salt.
8. Transfer the aioli to a storage container and refrigerate until ready to use.

Choosing the Right Oil for Aioli

• Quality matters when selecting oil for aioli. Cold-pressed oils have higher antioxidant and fatty acid content, ensuring a flavorful and healthy aioli.
• Extra virgin olive oil is preferred for its mild flavor and natural monounsaturated fatty acids. For a lighter option, consider macadamia nut or avocado oil. Regardless of your choice, prioritize freshness and proper storage away from light.

How to Use Aioli

• Versatile and flavorful, aioli complements various dishes. Whether paired with veggies, spread on sandwiches, or used as a dip for fries, its uses are endless.
• Don’t limit yourself to standard applications. Experiment with different flavors and combinations, such as swapping mayo for classic aioli in a BLT or enhancing fried chicken sandwiches with spicy aioli (think Sriracha and lime juice).
• With its versatility and bold flavor profile, aioli is a must-have condiment for any culinary enthusiast’s repertoire.