Aïoli

Many of the food items I grew up with have suddenly became fashionably “hip”! For example, Croque-madame, charcuterie boards served with crostini and plenty of dipping sauces, steak tartare, smoothies, herbal water 💦, and floats, etc.
 
One that people went “ooh and aah” over at the beginning of the 21st century was Aïoli! The women on both sides of my family have been making it forever! This garlic sauce has many uses and is incredibly easy to make 👩‍🍳👨‍🍳. Its texture is similar to mayonnaise.
 
This sauce is so multipurpose!
First, it makes a great dipping sauce on its own. It’s also great with onion rings, regular or sweet potato fries, and vegetables like zucchini sticks, artichokes, and chicken fingers.
 
Its flavor can be altered with other ingredients. Some ideas are chipotle, pesto, sun-dried tomatoes 🍅, or herbs and spices like Creole seasoning, Italian, etc.
 
Second, it’s a lovely spread! Smear some on your favorite sandwiches, burgers, wraps, bread bread, and crackers! Instead of tzatziki sauce, I like using it when making my Zucchini Pancakes… it’s totally an OMG 🤯!
 
Third, there’s no doubt that Aïoli is the perfect complement to fish and seafood 🐟🦞! Try it with crab cakes, fried shrimp or mussels, lobster rolls, or lobster cakes, among others. When I make Bourride Provençale or even one of my pasta sauces, I add this French sauce to them… it’s so yummy!
 
Lastly, it’s an amazing condiment!!!
Just imagine a medium-rare steak with Aïoli served right next to it! I say steak 🥩, but frankly, it goes well with any other meat. Use it instead of garlic butter. When making an omelet or simply fried eggs, put a dab of it in lieu of regular butter…
 
This recipe is simple…
First, mash garlic cloves with sea salt 🧂 to form a paste. Next, mix together an egg yolk, mustard (depending on your recipe), and freshly squeezed lemon juice. Slowly add the in a steady stream.
 
Contrary to other recipes, I prefer to use a combination of grapeseed oil and extra-virgin olive oil. I don’t use all olive oil because I find that it tastes heavy, even extra-virgin. Once these two ingredients are well incorporated, you should end up with a nice, thick, creamy garlic sauce 🧄!
 
If you love garlic💖, this Aïoli is the ultimate sauce! Besides being insanely tasty, it can be stored in the fridge for 10 days. Take five minutes to make this Mediterranean sauce. I won’t be surprised if it becomes one of your favorites!
Bon Appétit! 🍽
 
Here are several more condiment recipes for you to enjoy… 😀
– Sweet & Spicy German Mustard
– Basil Lemon Butter
– Basic Brown Sauce
– Sweet & Savory Homemade Ketchup
– Cranberry Butter
– Sweet Chili Sauce
– Catalina Dressing
– Tamarind Sauce
– Easy Pickled Green Beans
and for even more condiment recipes 🥫, click on this link… Recipe Category • Condiments
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Aïoli

Easy to make, this Aïoli is so versatile! Perfect for fish and seafood as well as onion rings, fries, veggies, sandwiches, burgers, etc.

4.25 from 4 votes

Print Recipe

Leave a Comment

Servings 0.5 cup

Hover to scale

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

• 3 large cloves garlic Footnote
• 1/2 tsp. ground Himalayan pink salt
• 1 large egg yolk, room temperature
• 1 tbsp. Dijon mustard
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1/3 cup grapeseed oil tips & tricks
• 2 to 3 tbsp. extra virgin olive oil, or as needed

Directions

 

• In a mortar, add garlic and salt. Mash until the mixture turns into a paste, using the pestle.
• In a tall container, add garlic paste, egg yolk, mustard, and lemon juice. Using an immersion hand blender, process until the ingredients are mixed.
• Gradually, in a slow stream, add grapeseed oil until the sauce thickens. Add olive oil until the sauce resembles mayonnaise… thick and creamy.

Notes

Footnote: Depending on your recipe, add less or more garlic cloves.

Don't forget to rate and comment on this recipe!