In its purest form (Catalan all i oli), aioli is nothing but garlic, salt and olive oil whipped by hand. In Provence, an egg yolk is often added to stabilise the emulsion. Either way, it all comes down to one thing: add the oil very gradually.
Ingredients
- 4 garlic cloves
- 1 egg yolk (Provençal version, at room temperature)
- 200 ml olive oil (see the anti-bitterness tip)
- 1 tsp lemon juice
- Salt
Step-by-step method
- Pound the garlic. In a mortar, crush the garlic with a pinch of salt into a smooth paste.
- The yolk. Add the egg yolk (Provençal version) and mix.
- Build the emulsion. Add the olive oil drop by drop at first, stirring constantly, until the emulsion takes. Then continue in a thin stream to a thick, creamy sauce.
- Season. Add the lemon juice and adjust salt. Aioli should coat the spoon.
The role of olive oil
Olive oil is the soul of aioli, but beware: a very intense extra virgin oil, whipped into an emulsion, can turn bitter, even pungent (the polyphenols are released). For a mild aioli, use a light fruity olive oil, or cut a characterful extra virgin with a more neutral oil. Whip by hand rather than in a machine, which amplifies bitterness.
Tips for success
- All ingredients at room temperature: a cold emulsion takes poorly.
- At first, oil drop by drop: that's where the emulsion is born.
- A milder oil and hand-whipping avoid bitterness.
- If it splits, start with a fresh yolk and re-incorporate the failed sauce little by little.
Variations
- Pure all i oli (no egg): garlic, salt and olive oil only — trickier to emulsify.
- Quick aioli: a spoon of mayonnaise + crushed garlic in a pinch.
How to serve it
Serve aioli with crunchy vegetables, poached fish, potatoes, hard-boiled eggs, or in the Provençal grand aïoli (salt cod and vegetables). It's also a perfect dip for bread or grilled food.
Storage
Keep it in the fridge, in a closed jar, 1–2 days maximum (it contains raw garlic and a raw egg yolk). Do not leave it at room temperature. Not advised for those sensitive to raw egg (pregnant women, etc.).
Frequently asked questions
What's the difference between aioli and mayonnaise?
Aioli is first an emulsion of garlic and olive oil; mayonnaise is an emulsion of egg yolk, mustard and neutral oil. The Provençal aioli adds a yolk, but garlic and olive oil remain the signature.
Why is my aioli bitter?
Often because of a very intense extra virgin olive oil whipped in a machine: the emulsion releases polyphenols and makes the sauce bitter. Use a milder oil and whip by hand.
What do I do if aioli splits?
Start again in a clean bowl with a fresh egg yolk, then add the failed sauce spoon by spoon, like fresh oil, until the emulsion comes back.
Can you make aioli without egg?
Yes, that's the traditional all i oli: garlic, salt and olive oil only. It takes more patience because the emulsion is less stable.
What do you serve with aioli?
Raw or steamed vegetables, fish, potatoes, hard-boiled eggs, toasted bread, or the Provençal grand aïoli with salt cod and vegetables.