Aïoli or Roasted Garlic Aïoli
Aïoli is a very garlicky mayonnaise-type sauce from Provence that is delicious with grilled chicken or fish. It is traditionally made without eggs and prepared in a mortar. For convenience, this aïoli can be made in a blender or food processor.
Makes1 to 1¼ cups
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationgluten-free, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian
Equipmentblender, food processor
Five Ingredients or LessYes
Taste and Texturecreamy, garlicky, sharp
Type of Dishsauces
- 6 to 8 medium garlic cloves
- ½ teaspoon kosher salt
- 2 large egg yolks, at room temperature
- 1 cup mild virgin olive oil
Place the garlic, salt, and yolks in a blender or food processor. With the blender on high speed or while the processor is running, slowly add the oil in a very thin stream until it is absorbed and an emulsion is formed. Adjust salt to taste. Serve immediately or cover and refrigerate until ready to use.
Variation: Roasted Garlic Aïoli
Replace the raw garlic with 12 to 14 cloves unpeeled garlic that have been roasted in a little oil in a 350°F. oven for ½ hour. Peel the garlic and proceed as above.
Variation: Apple Aïoli
Peel, core, seed, and cube 1 large green apple. Cook with 2 tablespoons water in a small pot just until soft and still chunky, about 5 minutes. Drain the apples if there is too much liquid. Prepare the aïoli as above, blending in the apple, but omit the eggs and reduce the oil by half. Serve as an accompaniment with pork.
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