How to Make a Classic Aioli

Serve aioli as a spread on crusty French bread.

Aioli, a French garlic mayonnaise, is usually served at room temperature. In France, it is a traditional accompaniment to seafood and croutons. It is also tasty on roasted potatoes, artichokes and even as a pizza sauce. Classic aioli contains raw egg, but if the thought of eating raw egg bothers you, you can make a quick and easy version by combining roasted garlic, sour cream, olive oil and salt.

Difficulty:

Easy

Instructions

Things You'll Need

• 4 garlic cloves
• 2 egg yolks
• 2 tsp. lemon juice
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

1. Heat the oven to 350 degrees. Wrap the garlic cloves in foil, place in a baking dish and roast for one hour. Mash the roasted garlic into a paste.

2. Whisk the egg yolks and lemon juice. Stir in the garlic paste.

3. While still whisking, add the olive oil very slowly in a thin stream or in small drops. Beat until the mixture is well combined. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Tips & Warnings

• Add a dollop of Dijon mustard to the egg mixture, if desired.

References

• Epicurious.com: Aioli Recipe

Resources

• The Food Timeline: History Notes: Sauce