Creamy Garlic Aioli
This emulsified garlic sauce works as a dip, sandwich spread, or dressing for roasted vegetables.
Ingredients
- 2 large pasteurized egg yolks
- 1 cup olive oil
- 3–4 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
- Whisk the egg yolks, lemon juice, and mustard in a medium bowl.
- Add the olive oil very slowly while whisking continuously until the mixture becomes thick and creamy.
- Stir in the minced garlic, then season with salt and pepper.
- Cover and refrigerate for 30 minutes before serving.
Tips and Serving Ideas
For milder, sweeter flavor, substitute roasted garlic for some or all of the raw garlic. Serve with roasted vegetables, fries, sandwiches, or grilled foods.
Food safety: Use pasteurized eggs, refrigerate the aioli promptly, and discard it if it has been left at room temperature for more than two hours.
From Garden to Kitchen
Choosing a garlic with the right intensity can change the finished dish. Compare mild, rich, and spicy garlic flavors, learn how to store cured garlic bulbs, or review safe garlic preservation methods for the rest of your harvest.
Garlic Resources for Aioli
Garlic variety and storage condition can change the intensity of a raw-garlic sauce.