This classic garlic aioli is a great substitute for regular mayonnaise and tastes good with almost everything. It’s incredibly versatile and you can easily spice it up by adding hot sauce, chopped chili peppers, or herbs to the finished aioli.
Our recipe is made using a small immersion blender for ease, but you can also use a bowl and a whisk, a food processor, or a mortar and pestle. If using one of the different methods, follow the same procedure but instead of pouring the canola oil on top, you will emulsify it the same way as the olive oil.
Preparation Time: 10 minutes
Makes: a little more than 1 cup
- 2 large egg yolks
- 4 garlic cloves, peeled and finely chopped
- 1/2 cup canola oil or grapeseed oil
- 1/2 cup extra virgin olive oil
- 2 teaspoons juice from 1 lemon
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Crack the eggs into a small bowl. Using your fingers, separate the yolks from the whites and discard the whites or save for another use.
- Trim the root end of the garlic clove with a small knife, remove the peel and rub against the smallest hole of the cheese grater, or use a knife to chop as finely as possible.
- Place the egg yolks, garlic, cayenne and lemon juice into an immersion blender cup. Pour the canola oil on top and let sit for 20 seconds to let it settle.
- Put the immersion blender into the cup and blend until all the oil is emulsified (you may need to tilt the cup a bit while blending to incorporate any oil in the corners).
- Transfer to a medium sized bowl and whisk aioli constantly while slowly drizzling in the extra virgin olive oil. Season with the kosher salt. If the aioli is too thick you can think it out by adding warm water a couple of drops at a time.