Aioli Recipe: A Stable Egg Yolk Method for Homemade Aioli
This aioli recipe is a garlicky, creamy sauce made by hand in a mortar in about 10 minutes. An egg yolk holds the olive oil in a stable emulsion, so it is far less likely to split than the classic garlic and oil version. Grind the garlic with lemon juice, add the yolk, then stream in the oil slowly until it is thick.
Equipment
- Baking / Roasting tray
- Mortar & pestle / Molcajete
- Stick blender
- Colander
- Dish / Ramekin
- High-sided container
- Mixing bowl / Bowl
- Kettle
- Chef's knife
- Chopping board
- Digital scales
- Measuring jug
- Measuring spoons
- Large pot / Stockpot
- Potato masher
Ingredients
- * 1 egg yolk
- * 4 crushed or minced garlic cloves
- * 200ml / 7 oz of olive oil or other if you're using blender etc
- * 1-2 teaspoons lemon juice more to taste at the end
- * Pinch of saffron optional
- * Salt to taste
Instructions
- Add the lemon juice, saffron, whole garlic and a light pinch of salt, to the bowl of your mortar and pestle. Grind it into a paste.
- Then add the egg yolk, mix all that together and start to stream in your olive oil.
- Mix until emulsified and add a splash of water or lemon juice if it’s too thick.
Video
Nutrition
Serving: 1servingCalories: 168.3kcalCarbohydrates: 0.5gProtein: 0.3gFat: 18.7gSaturated Fat: 2.7gCholesterol: 18.4mgSodium: 1.4mgPotassium: 7.6mg
Tried this recipe?Let me know how it was!