Mediterranean Garlic Aioli with Lemon
Garlic aioli is a punchy Mediterranean sauce made by emulsifying garlic, egg yolk, lemon and oil. The garlic paste gives the sauce depth, while slow whisking creates a thick texture for potatoes, fish and vegetables.
Servings
Ingredients
- 2 garlic cloves
- ½ tsp fine sea salt
- 1 egg yolk
- 1 tsp Dijon mustard optional
- 1 tbsp lemon juice
- 175 ml mild olive oil or neutral oil
- 1 tsp cold water optional
Instructions
- Crush the garlic with the salt to make a smooth paste.2 garlic cloves, ½ tsp fine sea salt
- Whisk the egg yolk, mustard and lemon juice into the garlic paste.1 egg yolk, 1 tsp Dijon mustard, 1 tbsp lemon juice
- Add the oil a few drops at a time, whisking constantly until the mixture thickens.175 ml mild olive oil or neutral oil
- Continue adding the oil in a thin stream until the aioli is thick and glossy.175 ml mild olive oil or neutral oil
- Loosen with cold water if needed, then taste and adjust with lemon or salt.1 tsp cold water, 1 tbsp lemon juice, ½ tsp fine sea salt
Chef's notes
- For a gentler flavour, blanch the garlic cloves for 30 seconds before crushing.
- Use mild olive oil or a neutral oil to avoid bitterness.
- Add oil very slowly at the start to prevent splitting.
- Keep chilled and use within 2 days.
- Serve with roast potatoes, grilled fish, prawns, vegetables or sandwiches.
Drink pairing
Garlic aioli is bold and creamy, so pair it with crisp drinks that refresh the palate.
Alcoholic
- Verdejo
- Albariño
- Dry Spanish cider
Non alcoholic
- Sparkling lemon water
- Tomato and celery agua fresca
- Cold mint tea
Nutrition per serving
Calories: 155kcal (8%) | Carbohydrates: 1g | Protein: 0.5g (1%) | Fat: 17g (26%) | Saturated Fat: 2g (13%) | Sodium: 150mg (7%) | Fiber: 0g | Sugar: 0g
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