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.
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
1/4 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.
|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|