4 garlic cloves, peeled & finely chopped
2 egg yolks
pinch of sea salt
1 cup virgin olive oil
1 tspn Dijon mustard
1/2 tspn cold water
1 tspn lemon juice
A light mayonnaise style sauce laden with fresh garlic.
A key to success with aioli is to work very slowly. It is also important to make sure all ingredients and your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.
The traditional tool used to make aioli is a large mortar and pestle. Alternatively, a food processor can be used.
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. Then whisk in the mustard, followed by the egg yolks.
Add half of the oil. This must be done very slowly, or the oil will not emulsify and the sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using the pestle.
Once the first half of the oil is incorporated, add the water and the lemon juice, whisking or stirring constantly with the pestle.
Slowly add the rest of the oil. The mixture will continue to thicken, and should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.
If the aioli separates, add a single egg yolk (room temperature) to a bowl, and whisk the separated aioli into it. The additional egg yolk will reimulsify the sauce.