Very Garlicky Aoili
Updated Aug. 3, 2024
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
- 2 to 4large garlic cloves (more to taste; authentic aioli has more like 4 to 6), peeled, cut in half, and green shoot removed
- Salt to taste (about ½ teaspoon)
- 2free-range organic egg yolks, or 1 egg and 1 egg white (the yolks are traditional, but the whole egg and white works fine)
- ½cup grapeseed oil
- ½cup extra virgin olive oil
Nutritional analysis per serving (8 servings)
255 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 11 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
- Step 2
Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it’s easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it’s easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
- Step 3
Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.
Private Notes
Comments
I swear by the mortar and pestle method, but you can really make this recipe much easier if, in step 1, you first grate the garlic on a fine-grate Microplane. Then mash with the salt until smooth. The rest, as they say, is a piece of cake.
As a bonus, I keep a small container of garlic cloves in the freezer for just this purpose. When a recipe calls for garlic, I take out one (or more) cloves and grate them on the microplane. Makes it convenient to keep garlic AND shreds it like garlicky snow.
Love the recipe. But the much easier way of making this is to use an immersion blender in a cup or bowl that is just a smidgen larger than the head of the blender stick. Put the ingredients in, oil last, submerge the immersion blender, hit on, then slowly begin to tilt the blender so all the oil is emulsified. Foolproof.
Made this using my immersion blender, half EVOO, half neutral oil. Ended up adding about a Tb. of lemon juice. Went beautifully with a tortilla Espanola at last night's tapas party.
This was disgusting and did not emulsify. Most home cooks do not want to use a mortar and pestle method.
This worked perfectly for me, though instead of a mortar and pestle, I put my garlic cloves in a plastic bag and hammered on them with my knife sharpening stone. I also added 4 teaspoons of lemon juice. Oh and 1/4 tsp of Colman's dry mustard for a little kick. Delicious!