Aioli (Garlic Mayonnaise)
- Total Time
- Time: 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 cup.
- 2cloves garlic (or to taste), peeled
- Salt
- 1egg yolk, lightly beaten, at room temperature
- ¾cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
186 calories; 21 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 53 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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- Step 1
Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside ⅓ of the paste. To the rest of the garlic add ½ teaspoon room-temperature water, ¼ teaspoon salt and the egg yolk, stirring well. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aioli becomes too thick, thin it with a bit of water, and continue. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly. Serve with salmon and vegetables.
Private Notes
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Cooking Notes
Dr. J
Actually, I think a blender does the best job, and is easier to clean than my food processor.
But you really need more garlic than this. I'd add at least two more whole cloves and use all of it, rather than setting some of it aside.
George
To adjust for taste as necessary. Some people like more garlic than others.
Georgianna
I seem to have every gadget but mortar and pestle. But after one try chopping, (not fine enough) was daring enough to put garlic and oil in blender and that made the bits disappear. Then beat that slowly into the yolk of egg . Not a trace of solid just the taste.
Jan
i also add fresh herbs such as thyme or basil or parsley, depending on what in serving the aioli with and how much herb freshness I want. Great with grilled salmon
Nat
Way too much olive oil. Also I like to use a vegetable oil or another oil with less strong flavors. I’d start with 1/2 cup oil and add more based on consistency desired.
Barry
The blender was a disaster, the egg remained below the blades.
Jeanette
JUST finished this. Going to use it on salmon tonight. The whole kitchen smells wonderful!
Phil
I can speak for the great results if you use the mortar and pestle all the way instead of a whisk.
http://www.nytimes.com/2012/07/02/health/nutrition/summer-aioli-feasts-r...
susan
I agree that 4 cloves are garlic made a tastier blend. And I used a blender as well. The simplicity makes it perfect.
Jan
i also add fresh herbs such as thyme or basil or parsley, depending on what in serving the aioli with and how much herb freshness I want. Great with grilled salmon
Georgianna
I seem to have every gadget but mortar and pestle. But after one try chopping, (not fine enough) was daring enough to put garlic and oil in blender and that made the bits disappear. Then beat that slowly into the yolk of egg . Not a trace of solid just the taste.
Ruth S
If you want to cheat a little, just add some garlic to (heavens!) store-bought mayo. This is very good, too. And quick and fool-proof.
Declan
Is there any reason NOT to use a food processor to do the work in this recipe?
Dr. J
Actually, I think a blender does the best job, and is easier to clean than my food processor.
But you really need more garlic than this. I'd add at least two more whole cloves and use all of it, rather than setting some of it aside.
BDF
I don't know because I've never done it but my understanding is that fast mechanical separation of the oil has a bad effect on the taste--makes it bitter or something.
Maria
Why do you set aside an entire third of the garlic paste?
George
To adjust for taste as necessary. Some people like more garlic than others.
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