Make the perfect accompaniment to fish, rice dishes, or anything that could benefit from a creamy, garlic sauce, in 5 minutes with this easy aioli recipe.
Here in the region of Valencia, Spain, aioli is a very common condiment. The term “aioli” is often spelled “allioli” which comes from “all i oli,” or garlic and oil, in Valencian and catalán.
Traditionally it was made in this region in a mortar with a pestle using only garlic and olive oil with a little salt. The garlic and salt is beaten into a paste with the pestle, and olive oils is added in, drop by drop, while continuously mixing it in a circular movement until an emulsion is formed.
Traditional aioli, however, is very finicky.
You can't stop moving the pestle, and the oil must be trickled in ever-so-slowly. They say that by even changing the direction of the circular movement is enough to cut the emulsion and keep it from properly forming. So, one needs patience and persistence.
To be honest, I have tried to make traditional aioli several times, always unsuccessfully!
Maybe because of the difficulty, or maybe because eggs became more readily available, the aioli of this region began evolving. People started to add an egg yolk to the emulsion made in the mortar. With time, the arrival of hand held blenders and new types of oil, like sunflower oil, has changed the way that most people make aioli even more. Modern aioli is now very easy and quick to make. In fact, it takes me less than 5 minutes to whip up a batch!
So, without further ado, here is my easy aioli recipe:
Easy Homemade Aioli (All-i-oli/Alioli)
- Mince the garlic. Add 1 egg, a dash of salt, and a squirt of lemon juice into a mixing container for a hand held blender. Add a dash of your oil of choice.
- Start blending the mix as you SLOWLY and continuously pour in a thin stream of oil. The emulsion will start to form, and will thicken as you add in more oil.
- When the aioli is thick enough (it can get thick enough to hold the blender up, or can even be turned upside down without falling), stop blending, and taste the aioli for necessary adjustments.
- Add in more garlic, lemon juice and/or salt as needed to suit your taste.
The ingredients aren't perfectly measured out to the last gram, but this is a taste-as-you-go sort of recipe.
I have to admit that I prefer the traditional aioli, but haven't been able to master the art of making it myself. I have accidentally made it a few times when making salad dressings with my hand held blender, though, so even that is possible.
Meanwhile, this easy aioli recipe is a great alternative. It is much better than anything you can buy in the stores, and when you make it yourself, you can control your ingredients and keep the artificial ingredients and hydrogenated oils out!