Garlic Aioli
A creamy homemade garlic aioli perfect for dipping, spreading, or dressing dishes.
This vibrant garlic aioli brings a burst of fresh flavor to any meal. Made with simple pantry staples, it elevates everything from fries to grilled vegetables.
Instructions
- 1
Gather all of your ingredients.
- 2
Place the room‑temperature egg in the bowl of a food processor and blend for about 20 seconds to break it down.
- 3
Add the Dijon mustard, salt, and grated garlic cloves. Blend again for another 20-30 seconds until well combined.
- 4
With the processor running, very slowly drizzle in the vegetable oil in a thin stream. Continue blending until the mixture turns pale, thick, and creamy-about 30 seconds after the oil is fully incorporated.
- 5
**Emulsify:** The slow addition of oil creates a stable emulsion; if it begins to separate, stop and blend briefly to re‑emulsify.
- 6
Add the lemon juice and honey, then blend briefly to combine. Taste and adjust salt or lemon juice as needed.
- 7
Transfer the aioli to a clean airtight container and refrigerate. Use within 4 days for best quality.
Ago's Notes
- For best results, ensure the egg is at room temperature to aid emulsification.
- If the aioli separates, whisk in an extra teaspoon of warm water or continue processing until smooth.
This garlic aioli delivers a luxuriously creamy texture with bright lemon‑honey notes that beautifully complement the pungent garlic. While it differs from classic mayonnaise‑based Italian sauces by incorporating honey for subtle sweetness, its richness feels right at home alongside bruschetta or grilled seafood. The balance of acidity and umami makes every bite irresistibly flavorful.
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