By Nathan Zabaldo
Aioli Sauce
4 steps
Prep:7min
This tasty homemade garlic aioli recipe with olive oil is the perfect condiment to go on your favorite sandwich and comes together in minutes.
Chef Notes:
Make-Ahead: You can make this up to 3 days ahead of time.
How to Store: Keep covered and refrigerated for up to 7-10 days.
If the aioli is thin while mixing it or it breaks, add in 1-2 tablespoons of hot boiling water to help stabilize the egg and then continue to whisk.
It is my personal opinion that this is the easiest to make in a food processor. Aioli can also be made in a stand mixer or with hand beaters as well.
Updated at: Thu, 17 Aug 2023 01:02:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
16
Low
Glycemic Load
0
Low
Nutrition per serving
Calories210 kcal (10%)
Total Fat23.3 g (33%)
Carbs0.3 g (0%)
Sugars0.1 g (0%)
Protein0.8 g (2%)
Sodium64.3 mg (3%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
Mix together the egg yolk, lemon juice, garlic, and mustard in a bowl or in a food processor on low speed until combined and slightly frothy.
Step 2
Next, add in about ½ to 1 teaspoon of olive oil slowly while continuing to mix until it has been mixed in.
Step 3
Then, slowly pour in the olive oil while continuing to vigorously whisk by hand or on low speed in a food processor until all of the oil has been added and the aioli has been emulsified and is thick.
Step 4
Finish by adding in lemon juice and salt.
View on Aioli Sauce - Chef Billy Parisi
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