Aioli - Basic Recipe

Summary

Description

Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.

Ingredients

2 Eggs
2gSalt
20gLemon Juice
220gOlive Oil
2clvGarlic

Instructions

  1. Combine all ingredients except for oil in a blender.
  2. Blend on medium-low speed until combined (about 15 seconds).
  3. Slowly start to stream in oil, working the blender speed up to the highest setting as the emulsion starts to thicken.
  4. Place in an airtight container and store in refrigerator for up to 5 days.

Notes

Traditionally, aiol is made using a mortar and pestle, hand grinding the garlic and and eggs together while adding the olive oil a few drops at a time. This yields a slightly thicker aioli and has the added benefit of allowing you to cancel your gym membership.

 

Although most aioli recipes call for only yolks, when using a blender or food processor I prefer to use the whole eggs. The whites keep the aioli form thickening too quickly, give the blender blade something to grab onto and are also alkaline, which helps to inhibit bacterial growth.

6 comments

BrewBoy19
also alkaline, which helps to inhibit bacterial growth.???
Should this say acid and not alkaline?  I watched a well known Chef say that when making mayo or aioli to leave it on the counter for 6-8 hrs so that the acid would ward off any bacteria. 
Jacob Burton's picture
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No, it's correct. Egg whites
No, it's correct. Egg whites are naturally alkaline which inhibit bacterial growth. In France, egg whites are left out at room temperature and uncovered to dehydrate them slightly before making a meringue. The egg whites are alkaline enough to keep bacteria from growing.
Jacob Burton's picture
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No, it's correct. Egg whites
No, it's correct. Egg whites are naturally alkaline which inhibit bacterial growth. In France, egg whites are left out at room temperature and uncovered to dehydrate them slightly before making a meringue. The egg whites are alkaline enough to keep bacteria from growing.
BrewBoy19
Will acid do the same thing
Will acid do the same thing then if its levels are high enough.  The recipe the cehf used was identical to yours except 1 egg yolk and 1 egg and lemon and vinegar instead of just lemon.  He said the acidity of it would ward off bacteria if left out at room temp for 6-8 hrs
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@ BrewBoy, At this point I'm
@ BrewBoy,

At this point I'm going to do some PH testing on different aioli variations so I can give you a more concrete answer. I'll get back to you in the next week or so.
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Ali Oli con Huevo ( Egg, Evoo, Garlic Mayonnaise )

Thanks for posting.

 

In Spain, it is usually prepared with just 1 egg yolk. The garlic, Evoo, salt and some gourmet homemakers add a drizzle of fresh lemon juice too ... and traditionally it is prepared in a large metal bowl with a metal whisk.

 

I shall give your´s a try, for our double fried wedged potatoes instead of the usual Salsa Brava, a piquant smoked paprika thick sauce ...

 

Have nice wkend.

 

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