How To Make Aioli

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How To Make Aioli

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Aioli mayonnaise is a classy, yet simple substitution when a recipe calls for traditional mayonnaise. A creamy, garlicky, zesty dressing perfect for salads, sandwiches, meats and marinades. Let out VjdeoJug chef, CJ -aka- Chris Jacobson (finalist on the hit TV show Top Chef) show you how to make aioli.

Enlarge Aioli mayonnaise is a classy, yet simple substitution when a recipe calls for traditional mayonnaise. A creamy, garlicky, zesty dressing perfect for salads, sandwiches, meats and marinades. Let out VjdeoJug chef, CJ -aka- Chris Jacobson (finalist on the hit TV show Top Chef) show you how to make aioli.

Units:

Step : You will need

1 egg yolk
1 tbsp Dijon mustard
1 garlic clove, minced
1 cups (250ml) olive oil
2 tsp water
lemon juice, to taste
salt, to taste
pepper, to taste
1 whisk

Step 1: Whisk It

Start by adding 1 egg yolk, 1 Tbsp Dijon mustard and a pinch of salt into a large mixing bowl. Whisk briskly until the yoke and Dijon are ribboning. Add 1 clove of minced garlic to the mixture and continue to whisk.

Step 2: Add Olive Oil

Slowly drizzle in 1 cup (240 ml) of olive oil; always whisking briskly to help emulsification. It will take at least 5 minutes of whisking to fully combine the yolk with the olive oil. As the aioli thickens, use 1 to 2 tsp of water to cut the thickness to a desired consistency.

Step 3: Season To Taste

Once the olive oil is incorporated, season with salt and pepper. Add some lemon juice to brighten the dish and add more minced garlic if desired. The lemon juice will cut the thickness of the aioli even more so add a little more oil for a thicker dressing. Refrigerate and enjoy!

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Tips & Comments

per24 (1098 days ago)

bad! bad! bad! egg?? mustard?? aioli (allioli) means garlic and oil in catalan, and you should use just garlic, oil and salt, dont forget to use a morter and pestle. If you want that mayonaise garlic crap, triturate 4 garlics with "hellman´s".