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My review
Real Aioli
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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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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.
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
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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!
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...
7/4/2018
I have not made it...YET. Yesterday I made scape pesto. It was soooo hot it blew my head off. I mixed it with a bit of mayo and that smoothed it out = less heat. I mixed it with linguini and it...