I first attempted Aioli in the early 90s while reading “A Year in Provence.” I had just returned from living in France and missed the flavor-FULL, “yellow like the sun’ dip/spread/sauce that was ....well everywhere!
My first attempt was brilliant! Thick, creamy and a beautiful color. I was a cooking genius. Then.....not so much. I cannot tell you how many aioli attempts were too thin...but lots. Here is the thing: once you taste “homemade mayo” and realize it takes 2-5 mins to make, I promise you will take your losses. I make a classic Aioli...probably from James Beard, Julia Child’s or Alice Waters....my go to peeps.
- 2 garlic cloves, peeled
- 1 large egg yolk, room temperature (you can let egg sit in warm water while you prep if you forgot to take it out earlier)
- Pinch of salt
- 1/4 - 1/2 cup extra virgin olive oil
- 1-2 tsp fresh lemon juice
- Add garlic and egg yolk to food processor and turn on.
- While running, add a pinch of salt. Let run for 1-2 minutes.
- Here is the key: while running, dribble, yes, DRIBBLE, olive oil into mixture. Stop at around 1/4 cup to check the thickness.
- Once desired thickness is reached, add lemon juice. Hopefully you are a cooking genius...if not and you are more my end of the spectrum (a passionate mess) it might be a little runny. Even so, dip veggies, pour a little on scrambled eggs or over cooked fish. Promise it will taste like heaven. A little goes a long way....and it is not shelf-stable (real food never is!) so you cannot keep it like a jar of mayo (but really check out those ingredients and how bland it tastes by comparison)😩😝 Store in fridge for up to two weeks in airtight container or check your egg expiration date, if sooner than two weeks.