Aioli was allegedly born in Provence, France, where a land ill-suited for cattle required an alternative to butter. So a sauce was invented that's incredibly close to mayonnaise with one very important difference: the addition of garlic. Even if the term "aioli" is tossed around incredibly loosely for any mayo-like sauce, this is how it originally came to be.
Though I stuck with the traditional emulsion process, this should work great in a blender or using Kenji's incredibly easy and fast immersion blender technique for those looking to avoid grueling manual labor in pursuit of one incredibly tasty sauce. It adds a creamy garlic bite to sandwiches, fries, or anything your heart desires.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 3 medium garlic cloves, minced
- 1/8 teaspoon Kosher salt
- 2 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup canola oil
- ¼ cup extra-virgin olive oil
Using a mortar and pestle, work garlic and salt into a paste.
In a medium bowl, whisk together garlic paste, egg yolks, lemon juice, and mustard.
Whisking constantly, start adding in canola and extra-virgin olive oil in a slow, steady stream until all oil is used and sauce is thick. Use immediately or store in an air-tight container in the refrigerator for up to 1 week.