Move over Hellman’s, here comes aioli! My all time favorite way to eat aioli a dip with fried yuca, but that’s just my Latin American taste.
Aioli, an old Provencal word, essentially comes from two words: ail-garlic and oli-oil. Aioli pairs well with broiled fish, potatoes, crab-cakes, and yes French bread also. In Latin American and some Caribbean nations, aioli is served with fried yuca-a starchy root vegetable.
My love for aioli sauce began as a child.
My father used to make it at home. He was of French descent; his family came from Grenoble in the south of France. He would tell us that growing up he and his siblings would patiently wait in the kitchen with a chunk of French bread in hand while his grandmother slowly and patiently prepared the aioli. Mind you, grandma was most likely using a bowl, a fork and plenty of muscle!
When making aioli the key ingredient is PATIENCE.
The oil needs to be added in a very slow stream, and I mean s-l-o-w! The reason for this? Pure chemistry! Aioli is an emulsion. If the oil is added too rapidly, you will break those protein bonds in the egg yolk and create a curdled mess.
Now, if this unfortunate accident were to happen to you, you can do a couple of things:
1) You can add vinegar and tarragon and voila, salad dressing,
2) Another option is to start a fresh batch and slowly add the flopped batch.
DO MAKE SURE THAT ALL YOUR INGREDIENTS ARE AT ROOM TEMPERATURE (sorry for the caps, but this is soooo important). Cold ingredients might cause the emulsion to curdle. Yes, it is finicky, but it is so worth it!
Although there are some variations, this is the aioli sauce recipe I grew up with and one that I hope you try and enjoy. I must warn you, the taste is really strong (I mean ward off the vampires strong). A little goes a long way. I encourage you to pull out the aioli recipe the next time you make a baked potato. A creamy alternative to sour cream for those allergic to cows milk! It’s a win.
Top tips for making aioli
- Make sure all you ingredients are at room temperature.
- Add the oil slowly, reallllly slowly.
If you love to make appetizers and dips at home here are a few more to try. One of my favorite party dishes to bring along is mango black bean salsa. It has really bright flavors and is easy to bring to picnics. One of my family’s favorite Latin treats are fried green plantain or tostones with avocado cream sauce. if you visit bars in Spain one popular tapas dish is mushrooms in sherry sauce served on a nice crusty bread. Empanadas are savory turnovers filled with meat or cheese. Most are fried but I like to cheat and bake mine using pre-made pie crust. Enjoy!
Aioli - Homemade Garlic Mayonnaise
Here is a quick and easy recipe for a nice garlic aioli. All you need is egg yolk, garlic, lemon juice and salt. That is it, and it comes together quickly.
Ingredients
- 2 garlic cloves
- 1 pinch Kosher salt (paleo diet: sea salt)
- 1 egg yolk
- 1 cup olive oil
- 1 Tbsp lemon fresh squeezed juice
Important tip: Be sure all the ingredients are at room temperature.
Instructions
- Remove peel from garlic and smash with a fork on a cutting board. In a bowl, beat egg yolk and add salt, lemon juice and smashed garlic. In a slow stream add the olive oil while whisking. Continue doing this until all the olive oil has been added. The resulting mixture should be slightly thick. It is very important to add the oil in a very slow stream. Enjoy with French Fries, crab-cakes, broiled fish or French bread!
Recipe Notes
Top tips for making aioli
- Make sure all you ingredients are at room temperature.
- Add the oil slowly, reallllly slowly.
This dip looks wonderful and easy to make too! Pinned. Thanks for sharing on Merry Monday.
You are welcome Erlene!
Good site! I truly love how it is easy on my eyes and the data are well written. I am wondering how I could be notified whenever a new post has been made. I’ve subscribed to your RSS which must do the trick! Have a great day!
Hi Crissy! Thanks for commenting. Yes, if you subscribed to my RSS feed, you are good to go. You will receive updates.
I like the family connection you have with the aioli recipe. Your blog is rich and I appreciate you for all the valuable contents.
You know, I really need to give this a try. Homemade is the best for sure. This looks easy to make, and I know homemade is so much better than store bought all the time.
I love homemade aioli. I learnt how to make it in a cookery class a couple of years ago and ever since I love to make it for special occasions if we’re having a buffet meal. It’s just so much better than bought mayonnaise!
I absolutely LOVE aioli. How awesome is it that you have made it so simple for me to make my own from scratch! I so look forward to our next appetizer night!
Aioli sounds super flavourful! I’m wondering if it is similar to the garlic dip used in middle eastern cooking. The process of making an emulsion sounds very familiar. I love that garlic dip with shawarma, so I’m guessing this one’s going to be as good! Thanks for all the tips on getting it right.
I love aioli! My grandmother and mother used to make it all the time. I haven’t made it in years but now that I saw your delicious recipe, I need to make it asap!! Love your tips and yes, room temperature is key!
This is a must make for garlic lovers!
Wow! I’ve never tried making homemade mayo before. I though it is quite complicated… but reading your recipe, it looks like it’s not) Definitely will try it!)
Homemade aioli is so tasty and definitely worth the time it takes to make! Great tips on how make it come out well.
Oh yes! I love the texture. It looks fantastic. I must give this a try. Never tried making homemade aioli. Now I definitely will. It’s easy and I bet it taste so much better than store-bought stuff.
So easy, and can be used for so many things. I’d love to make some chicken fingers to dip in here!
I like the recipe but honestly more so I like the tips you provided. that makes making this recipe just that much easier. thank you for sharing.
I love making homemade aioli and I can attest that your suggestions are on point. It can be tricky at first, but it’s totally worth the effort.
It’s awesome to make sauce and dips all from scratch at home. This is simply the best. Aioli is without a doubt my absolute favourite and I loved reading your post, such simple but delicious recipe