Best 2 Classic Aïoli Recipes

Aioli, a classic Provençal sauce, is a staple in Mediterranean cuisine. This creamy, garlicky emulsion is traditionally made with just a few simple ingredients: olive oil, garlic, salt, and lemon juice. In this article, we'll explore two variations of this versatile sauce: a classic aioli and a roasted garlic aioli. Both recipes are easy to make and can be used to enhance a variety of dishes, from grilled meats and seafood to roasted vegetables and salads. With its bright, garlicky flavor and smooth, creamy texture, aioli is sure to become a favorite condiment in your kitchen.

Here are our top 2 tried and tested recipes!

CLASSIC AïOLI

Classic Aïoli image

Categories Condiment/Spread Sauce Blender Egg Garlic No-Cook Gourmet

Yield Makes about 2 cups (serving 12)

Number Of Ingredients 5

Ingredients

1/2 cup coarsely chopped very fresh garlic, at room temperature
2 teaspoons coarse sea saltor kosher salt
2 cups extra-virgin olive oil, at room temperature
Special Equipment
a large mortar and pestle

Steps:

Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender on high speed until smooth and creamy, about 2 minutes, then transfer to mortar. Add 3/4 cup plus 2 tablespoons oil very slowly, 1 to 2 teaspoons at a time, stirring and mashing constantly and vigorously with pestle. This will take about 15 minutes, and mixture will become very thick and glossy. (Aïoli will separate if oil is added too quickly.) Transfer to a bowl. Make second batch with remaining ingredients.

CLASSIC AIOLI

Classic Aioli image

Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

1 egg
4 cloves garlic, peeled and finely chopped
1 teaspoon freshly squeezed lemon juice
2 teaspoons white-wine vinegar
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper.

Tips:

Use a mortar and pestle: This is the traditional method for making aioli, and it gives the sauce a smooth, creamy texture. If you don't have a mortar and pestle, you can use a food processor or blender, but be careful not to over-process the sauce, or it will become too thick.
Start with a good quality olive oil: The olive oil is the main ingredient in aioli, so it's important to use a good quality oil that has a fruity, peppery flavor. Avoid using extra-virgin olive oil, as it can be too strong and bitter for aioli.
Add the garlic and salt slowly: Garlic and salt can easily overpower the other flavors in aioli, so it's important to add them slowly and taste the sauce as you go. Start with a small amount of garlic and salt, and then add more to taste.
Let the aioli rest before serving: This allows the flavors to meld together and the sauce to thicken slightly. You can make aioli a few hours ahead of time and store it in the refrigerator, or you can serve it immediately.

Conclusion:

Aioli is a versatile sauce that can be used to add flavor to a variety of dishes. It's perfect for dipping, spreading, or drizzling over grilled meats, vegetables, and seafood. With its creamy texture and garlicky flavor, aioli is sure to be a hit with your friends and family.