Creamy and flavorful homemade aioli – a classic Spanish garlic mayonnaise that’s perfect as a dip, spread, or sauce. Learn how to make it from scratch with just a few simple ingredients and the right technique for a perfectly smooth and emulsified texture.
Recipe for aioli
A simple recipe for the classic Spanish garlic mayonnaise, Aioli.
Making mayonnaise is not difficult, but there are some rules you need to follow to achieve a successful result. Make sure all ingredients are at room temperature before you start, and don’t whisk too much oil in at once – add it in a thin stream.
Aioli goes well as an accompaniment to anything you can imagine serving mayonnaise with a garlic flavor.
Servings: people
Aioli
Creamy and flavorful homemade aioli – a classic Spanish garlic mayonnaise that’s perfect as a dip, spread, or sauce. Learn how to make it from scratch with just a few simple ingredients and the right technique for a perfectly smooth and emulsified texture.
Ingredients
- 2 pcs. Pasteurized egg yolks
- 1 dash Salt
- 5 gram Mustard dijon mustard
- 135 gram Oil neutral taste, e.g., grapeseed oil
- 1 clove Garlic
Instructions
- Whisk the egg yolks until white and firm with salt.
- Add the mustard and whisk again.
- Add the oil a little at a time in a very thin stream while whisking. Too much oil at once will make the mayonnaise separate.
- Keep whisking until all the oil is used, and it has turned into mayonnaise.
- Press the garlic clove and whisk it into the mayonnaise.