Aioli
Garlic aioli made with egg yolks and lemon juice, a silky emulsion served as a condiment or dip for four.
4piece
0.5tsp
2piece
2piece
240ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 0.5tsp | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 240ml | — | — |
Press each garlic clove flat with the side of your knife, then pull away the skin.
Garlic · 4 piece
Drop the peeled garlic cloves into the small bowl.
Add the salt to the garlic in the bowl.
Fine salt · 0.5 tspPound and grind the garlic and salt together with the pestle in a steady circular motion until you have a completely smooth, sticky paste with no visible chunks.
Add the egg yolks to the garlic paste and work them in with the pestle until fully combined.
Egg yolks · 2 pieceFinely grate the zest of the lemon directly into the bowl, stopping before you reach the white pith.
Lemon · 1 piece
Halve the zested lemon and squeeze the juice through a citrus juicer into a second small bowl, catching any pips.
Lemon · 1 piece
Add the olive oil in the tiniest possible stream at first — almost drop by drop — stirring constantly and vigorously with the pestle in one direction; once the emulsion is thick and stable, after about half the oil is in, pour in the rest in a thin but steady trickle, still stirring all the while.
Extra-virgin olive oil · 240 mlStir in the lemon juice a little at a time until the aioli is bright and balanced.
Spoon the finished aioli into a small serving bowl, smoothing the top lightly.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Press each garlic clove flat with the side of your knife, then pull away the skin.⏱ 30sResultPeeled garlic cloves |
| 2 | Peeled garlic clovesstep 1 | | Drop the peeled garlic cloves into the small bowl.⏱ 5sResultPeeled garlic cloves |
| 3 | 0.5 tsp | | Add the salt to the garlic in the bowl.⏱ 5sResultPeeled garlic cloves and fine salt |
| 4 | — | | Pound and grind the garlic and salt together with the pestle in a steady circular motion until you have a completely smooth, sticky paste with no visible chunks.⏱ 2 minResultSmooth garlic paste |
| 5 | 2 piece | | Add the egg yolks to the garlic paste and work them in with the pestle until fully combined.⏱ 10sResultSmooth garlic paste and egg yolks |
| 6 | 1 piece | | Finely grate the zest of the lemon directly into the bowl, stopping before you reach the white pith.⏱ 30sResultZested garlic-and-yolk mixture |
| 7 | 1 piece | | Halve the zested lemon and squeeze the juice through a citrus juicer into a second small bowl, catching any pips.⏱ 20sResultLemon juiceused in step 9 |
| 8 | 240 ml | | Add the olive oil in the tiniest possible stream at first — almost drop by drop — stirring constantly and vigorously with the pestle in one direction; once the emulsion is thick and stable, after about half the oil is in, pour in the rest in a thin but steady trickle, still stirring all the while.⏱ 5 minResultEmulsified garlic sauce |
| 9 | Lemon juicestep 7 | | Stir in the lemon juice a little at a time until the aioli is bright and balanced.⏱ 10sResultLemon-seasoned garlic emulsion |
| Emulsified garlic saucestep 8 | |||
| 10 | Lemon-seasoned garlic emulsionstep 9 | Spoon the finished aioli into a small serving bowl, smoothing the top lightly.⏱ 10sResultLemon-seasoned garlic emulsion | |
| Total Time | 13 min | ||
| Nutrient | Per serving |
|---|---|
| 536kcal | |
| 2g | |
| 58g | |
| 9g | |
| 6g | |
| 1g | |
| 1g | |
| 297mg |
Aioli
Garlic aioli made with egg yolks and lemon juice, a silky emulsion served as a condiment or dip for four.
What you’ll doYou will pound garlic with salt into a paste, work in egg yolks, then add olive oil in a thin stream whilst stirring constantly to build an emulsion. Once stable, you'll finish with lemon zest and juice stirred in gradually until balanced. The whole process takes about nine minutes and demands steady hand control as the oil goes in.
Ingredients
- Garlic4 piece
- Fine salt0.5 tsp
- Egg yolks2 piece
- Lemon2 piece
- Extra-virgin olive oil240 ml