Classic Aïoli

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Adjust Servings:
1/3 cup of good quality Olive oil
1/3 of Vegetable oil
1 tablespoons of freshly squeezed Lemon juice
kosher salt Kosher salt Keep a little more within reach in case you need it
1 Egg yolk
1 small chopped finely Garlic cloves You can add more as per your desire.

Classic Aïoli


    All About Making A Classic Aïoli and Its Variations

    • Serves 1
    • Easy




    Basically, The famous Aïoli sauce was created out of very simple ingredients: olive oil, garlic, and salt. These classic ingredients mainly were found and used by the cuisines of the Northwest Mediterranean from Valencia, Calabria to Provence and Languedoc, which are regions of southern France.

    This sauce was named by matching the two words of its basic components in Catalan/Valencian and Provençal, which mean garlic and oil. This recipe is also popular in the cuisines of the Mediterranean coasts of Spain. Since 1990, Aïoli has become famous in the United American States too.

    Aïoli is one of the most fantastic cold sauces that you can ever taste. Yet, to get this garlicky and ultra-flavorful sauce, you need simple ingredients. Then, you can easily make your sauce by following straightforward steps.

    Usually, Aïoli is considered a fancy version of Mayonnaise, and it probably is! The reason behind making this Mediterranean sauce luxurious is the delightful, exciting flavor added by the fresh garlic. Garlic gives this recipe a complex and traditional sauce a delicious savor.

    This fun homemade recipe sauce is so versatile and can be used to punch up the flavor of many plates. This Aïoli sauce recipe is so yummy that you would want to dip your chicken strips, your French fries, and even your roasted veggies in it all the time! 

    Aïoli is one of the most versatile sauces you will ever prepare. The combination of its ingredients can make almost any dish dance. It elevates the taste of a simple steak or brightens up the flavor of an assortment of vegetables. 

    Here are some great ideas in which you can get the best out of your Aïoli sauce:

    • You can use it as a spread on fish fillets to help to tie up the crunchy crumb coating.

    • You can use it as a dip for raw, roasted, or grilled vegetables like green beans, green cauliflower, or potatoes.

    • You can use it as a condiment on your sandwiches or burger instead of Mayo.

    • You can serve it as a dollop with prepared fish.

    • You can use it as a dip for French fries or grilled seafood.

    Let me say that anywhere you can use Mayonnaise; you can replace it with Aïoli.

    The most original form of the Aïoli recipe is made of only olive oil and garlic emulsified in a mortar and pestle. So, let’s take a look together at the ingredients you need to prepare a classic Aïoli sauce:

    • cup of good quality olive oil 

    • of vegetable oil

    • 1 to 2 tablespoons of freshly squeezed lemon juice

    • 1 tablespoon of kosher salt. Keep a little more within reach in case you need it.

    • 1 egg yolk

    • 1 small garlic clove chopped finely. You can add more as per your desire.

    The amount you will get of these ingredients is 1 cup (240 g)

    To prepare your Aïoli sauce, you can follow either the traditional way, which means making it by hand. Or, you can follow the easier way, which uses a blender or a food processor. Anyways, we will go through the steps you need to take in both ways to get the best classic Aïoli sauce. But, before starting your work, get all your ingredients and place them within reach of your hand, and set your working zone.

    How To Make Your Aïoli Variations

    Smoky: To make a smoky version of your Aïoli sauce, add 1 tablespoon of pimenton or smoked paprika.

    Herby: In order to get a green version of your Aïoli sauce, add ½ cup of these fresh herbs to the mixture: Mint, Parsley, Tarragon, Basil, or Chervil. Make sure you chop your herbs finely before adding them. 

    Another way to make a herby Aïoli is to add 2 to 3 tablespoons of Basil Pesto to the remix or to replace some of the oil with Basil oil.

    Spicy: To make your Aïoli spicy, drizzle a few drops of sriracha sauce or any other hot sauce like the adobo sauce. You can also prepare a Wasabi sauce or Horseradish and add a few tablespoons to the mixture to get a different hint of flavor.

    Mustard: All you need is to add 1 to 2 tablespoons of any type of Mustard to the blend.

    Briny: To make your Aïoli more savory. Add some drained, chopped capers, olives, cornichons, or anchovies. You can even add a combination of all these!

    Harissa: Just add 1 tablespoon of Harissa.

    Russian Dressing: In order to make a Russian Dressing out of your Aïoli sauce, add 2 to 3 tablespoons of store-bought ketchup or Fire Roasted Ketchup along with 1 or 2 finely cut cornichons.

    In which way of these variations will you prepare your Aïoli sauce? Tell us in the comments!

    Featured image:
    saffron aioli
    by Robyn Lee @ flickr



    The Handmade Way

    To make your Aïoli by hand, you can do as follows. Use a chef’s knife to remove the peels of your garlic clove, then finely chop it, and you can use your knife to smash the fine slices of garlic.


    Take a medium bowl and combine together with your egg yolk along with 1 tablespoon of freshly squeezed lemon juice. Add your chopped garlic along with kosher salt and whisk the mixture together.


    To fix the bowl in its place, you should use a kitchen towel and put it around the bowl as a ring on your work surface. Place your bowl in the middle, and the towel will be playing the role of an anchor.


    Use a measuring cup or a squeeze bottle if you have one to mix the olive and vegetable oils. The way you will add the oil to the other ingredients is different. Start by adding one drop at a time, then adding more in a thin steady stream.


    So, add your oils to the mix of egg and garlic, as mentioned, while you continue whisking constantly. Keep blending until the mixture thickens and emulsifies.


    The Blender Way

    Grab your food processor or blender, then place your garlic, lemon juice, salt, and egg yolk in the bowl of the appliance. Then, pulse to process and get the mixture well blended. While your machine is working, start drizzling your olive and vegetable oils over the mixture until your sauce is thick and creamy.


    Now that your Aïoli sauce is ready, you may taste the seasoning of salt. Before you serve it, cover it and let it cool for 30 minutes.


    To store your sauce, use an airtight container and refrigerate it for 2 days at a maximum.

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