Equipment
* optional
Ingredients
Aromatics
- 2 garlic, peeled
- 2 g fine sea salt
Emulsion Base
- 1 egg yolk, room temperature
- 15 ml fresh lemon juice, strained
Fats
- 150 ml extra virgin olive oil, mild or fruity profile
Nutrition (per serving)
Method
Place the garlic and fine sea salt onto a cutting board. Mince the garlic, then use the flat side of your knife to scrape and drag the mixture against the board repeatedly until it forms a very fine, smooth paste.
Transfer the garlic paste to a medium mixing bowl. Add the room temperature egg yolk and fresh lemon juice. Whisk vigorously until the mixture is pale, combined, and slightly frothy.
Begin the emulsion by adding the extra virgin olive oil literally drop by drop while whisking constantly. Do not add more oil until the previous drop is completely incorporated into the yolk mixture.
Once about a quarter of the oil is incorporated and the base has noticeably thickened into a heavy cream consistency, begin pouring the remaining oil in a very slow, continuous, thread-like stream while continuing to whisk vigorously.
Taste the aioli and adjust the seasoning if necessary, adding another pinch of salt or a small splash of lemon juice to taste. Transfer to an airtight container and refrigerate until serving.
Chef's Notes
- Using a neutral oil for half of the oil volume is highly recommended if your olive oil has a peppery throat-catch. It prevents the aioli from developing an overpowering, bitter flavor.
- Room temperature ingredients are the golden rule of stable emulsions. Cold egg yolks tighten up and repel the oil, leading to instant separation.
- A small teaspoon of Dijon mustard can be added in step 2. While not strictly traditional for Spanish aioli, mustard contains natural emulsifiers that act as an insurance policy against breaking.
- The salt added to the garlic during the initial prep acts as an abrasive, helping to break down the cell walls of the garlic into a completely smooth paste, preventing harsh raw chunks in your final sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The garlic flavor will intensify each day.
