Aioli

Aioli is a delicious staple of Mediterranean cuisine and personifies the flavors and cooking style of the South of France. It has a heady taste of garlic that makes it a delicious dip or sauce for crunchy crudités, boiled eggs or poached seafood. The proper recipe did not include lemon juice, though many people add it. There are many variations, such as the addition of mustard. It is usually served at room temperature. The name aioli comes from Provençal alh 'garlic' (< Latin allium) + òli 'oil' (< Latin oleum).

Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli today. However, mustard and garlic both emulsify oil, and some variants such as Valencia allioli, and Maltese aljoli omit the egg. Egg yolks, garlic, and seasonings are whisked together, then the oil and the lemon juice are added, initially very slowly, whisking to emulsify. Once the emulsion has started to form, the oil can be added faster.

Aioli Recipe
from http://www.seriouseats.com/, J. Kenji López-Alt

Why This Recipe Works

• The hand blender allows you to add all the ingredients for the emulsion at once, using the power of its vortex to slowly incorporate oil.
• Whisking in the extra virgin olive oil by hand preserves its fresh flavor.

1 whole egg
4 medium cloves garlic, minced
2 teaspoons juice from 1 lemon
1/2 cup canola, vegetable, or light olive oil
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note above).

Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.

Makes 1 cup

Easy Aïoli (made with mayonnaise)
Amy Finely, Bon Appétit July 2008

Aïoli differs greatly from mayonnaise because of the strong garlic flavor and the use of extra virgin olive oil, which has a distinct flavor of its own. You can have garlic-flavored mayonnaise that differs from aioli because it is made with a neutral oil, or an olive oil mayonnaise that isn't quite aioli because it doesn't contain garlic. While not quite aïoli, this recipe is an easy way to make an aïoli-type condiment.

2 garlic cloves, pressed
1/4 teaspoon (or more) coarse kosher salt
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Makes about 2/3 cup

Other Flavored Aiolis

Also see Tomato Aioli