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My review
Real Aioli
63k
Chef John
"Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted."
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Ingredients
15 m servings 173Original recipe yields 6 servings (2 /3 cup)
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- US
- Metric
Directions
{{model.addEditText}} Print- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
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Footnotes
- Chef's Notes:
- Aioli is best eaten fresh, but should be okay for about 24 hours.
- Since this sauce has such a sharp, hot flavor from the garlic, you don't want to use a really strongly flavored olive oil. We don't want anything too peppery and bitter, which will clash with the garlic. Use something on the mild side, or cut with a neutral vegetable oil.
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
2/2/2017
I used my mortar and pestle, and although it took a good bit of time to get it thoroughly emulsified, it was definitely worth it! So yummy! It's certainly not mayonnaise. And it's suitable for...
Most helpful critical review
10/27/2018
In the future I'm just going to not care about whether or not my aioli is "real" because I need an egg yolk here. I've already (successfully and satisfactorily) made regular mayonnaise from scra...
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2/2/2017
I used my mortar and pestle, and although it took a good bit of time to get it thoroughly emulsified, it was definitely worth it! So yummy! It's certainly not mayonnaise. And it's suitable for...
11/8/2017
I made this exactly as written in my mortar and pestle. It does take some time to come together but it's so worth the wait. This packs a lot garlic flavour and a little goes a long way. Thanks!
4/28/2019
Real aioli is really good. However, I have some tips from many failed attempts at getting this right so that any aspiring aioli artisans can learn from my mistakes. 1) You need to get your garl...
1/8/2018
I absolutely love this Aoli ... I have never had Aoli until I saw chef johns recipe . I never even heard of it. I LOVE garlic. I use it on so many things now .... Tostones is a Spanish snack I g...
1/11/2019
The recipe is perfect. The Aoli was delicious. I messed up by adding the oil too quickly, an error that will be corrected the next time I make this!
1/11/2019
I made just as the directions said. It turned out great - served with cold antipasto platter. Then roasted leftover veggies an d used the rest!
1/9/2019
It was delicious, but to be fair, I'm not used to using a mortar and pestle... I'll have to make it again. I added the oil much too quickly...
10/27/2018
In the future I'm just going to not care about whether or not my aioli is "real" because I need an egg yolk here. I've already (successfully and satisfactorily) made regular mayonnaise from scra...
10/2/2018
Fantastic! Used mortar and pestle and plenty of elbow grease but came out perfect. Awesome for making garlic bread.