The Golden Standard Rich Silky Homemade Garlic Aioli the Real Deal

Create the Garlic Paste: Place minced garlic and salt into a mortar and pestle. Grind vigorously until a smooth, fragrant paste forms. Alternatively, pulse finely in a mini food processor.

Build the Base: Transfer the garlic paste to your mixing bowl. Whisk in the room-temperature egg yolk and Dijon mustard until the mixture is pale yellow and slightly thickened.

Introduce the Acid: Whisk in the fresh lemon juice until just combined.

The Crucial Emulsification (Part 1): Begin whisking the yolk mixture constantly and vigorously. Slowly, drop by drop, incorporate the neutral oil. This stage requires extreme patience.

Increase the Flow (Part 2): Once about one-quarter of the neutral oil is incorporated and the mixture thickens, you can increase the oil stream to a very thin, steady drizzle while whisking constantly.

Finish the Oil: Continue adding the neutral oil until all of it is incorporated and the aioli is thick and holds peaks.

Flavour Adjustment: Gently whisk in the Extra Virgin Olive Oil for enhanced flavour. Season generously with black pepper and adjust salt/lemon juice to taste.

Rest & Serve: Cover the aioli and chill in the refrigerator for at least 30 minutes to allow the flavours to marry and the texture to firm up before serving.