A simple paste made from garlic and olive oil ideal for spreading on bread or serving as a condiment with fish, vegetables, or whatever your palate desires.
- At least 10 cloves to a whole bulb of garlic
- 1 to 1 1/2 cups of olive oil
- A few drops of lemon juice
- Salt to taste
- Place the garlic cloves into a mortar and mash them with the pestle until a pulp forms.
- Add in the olive oil a drop at a time, continuing to mash and grind the mixture until it thickens more.
- Add in the olive oil more liberally and continue mashing/mixing until a smooth paste is obtained.
- Finish your aioli with the lemon juice and a pinch or two of salt.
I would strongly advise using a mortar and pestle to make aioli. You can use a food processor, but you might not get the thickness you would want. In many ways, you’re literally making mayonnaise, so you want that kind of consistency.
If your aioli looks green, don’t worry. It’s only natural when going traditional. If you wish for a more yellowish or white aioli, then see the modern recipe in Variations.
While the traditional aioli is quite healthy, this more modern version creates the creamy white result most connoisseurs crave. Plus you can use a food processor to make it:
- 10 cloves of garlic
- 1/4 tsp of salt
- 2 egg yolks
- 1 cup of olive oil
- 2 tsp of lemon juice
- Pepper to taste
- Place the garlic, salt, and egg yolks into a food processor. Blend until ingredients are mixed fully.
- Add in the olive oil in a thin stream as the food processor continues mixing.
- Finish with the lemon juice and some pepper to taste.
You can flavor traditional or modern aioli any way you desire. Add in some cayenne pepper for fire, or mix in chopped tomatoes, mustard, or even fresh herbs.
Traditionally in France, aioli is served with fish or vegetables. You could also serve it with chicken, potatoes, or even beef. Aioli is wonderful for sandwiches as well.