Ingredients
Scale
- 3 large garlic cloves, peeled and root ends trimmed
- 1/4 tsp fine sea salt, plus extra for seasoning
- 1 large egg yolk, at room temperature
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice, plus 1/2 tsp extra for adjusting acidity
- 1 cup neutral-flavored oil (canola, grapeseed, or light olive oil)
- 1/8 tsp freshly ground black pepper, plus extra to taste
Instructions
- Grate the garlic cloves into a mixing bowl. Add the salt, and mash the garlic into a smooth paste against the side of the bowl for 30 to 45 seconds.
- Add the room-temperature egg yolk, Dijon mustard, and 1 tsp lemon juice to the bowl. Whisk vigorously for 20 to 30 seconds until the mixture turns pale yellow and is fully combined.
- Whisking nonstop, add the oil one drop at a time for the first 1/4 cup. Once that is incorporated, increase to a thin, steady stream for the remaining 3/4 cup, until the aioli becomes thick and opaque.
- Stir in the black pepper, then taste. Adjust seasoning with extra salt, pepper, or reserved lemon juice as desired. If the aioli is too thick, add warm water 1 tsp at a time to thin it out.
- Transfer the aioli to an airtight container and refrigerate for at least 30 minutes before serving to let the flavors meld. Store leftovers in the refrigerator for up to 5 days.
Notes
Make sure your egg yolk is at room temperature for the best results. Adjust seasoning to taste, and consider using an immersion blender for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 0g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg