Easy recipe for homemade aioli from scratch. Aioli is a French/Spanish garlic mayonnaise sauce made from crushed garlic, egg yolk, olive oil, lemon juice, and salt.
04Now, time for the secret number 2: garlic has emulsive chemical properties that directly contribute to the consistency of the sauce. Crush it all and add it to the mix from the very beginning. The amount of garlic is therefore both a matter of taste and necessity. Aioli can be quite strong if you put too much of it, and if you put too little you’re risking upsetting the bonding process. Now you know the secret of making aioli and the preparation is a set of simple tasks.
05French aioli preparation:: Separate the white and yolk of an egg by breaking the shell half open and gently dropping the yolk back and forth; the yolk must stay whole and not break during the process.
06Put the yolk, salt and crushed garlic inside a small bowl
07Add, as outlined above, very small drops of olive oil into the bowl and stir gently with a whisk; there is no need for an electric mixer or whisking particularly fast, just enough for ingredients to blend
08About one minute later, add a few more drops, again in very small amounts, whisk between oil increments. Keep adding oil in tiny amounts for the first 10 minutes until you have a thick base.
09The aioli, once 10cl of oil have been poured, becomes more solid and harder to stir. It may also get caught inside the whisk, which is fine. Carefully tap the whisk handle onto the bowl (holding the latter, naturally) and repeat occasionally to retain homogeneity of the sauce. You can add oil a little faster now, at about a 2cl rate.
10At the very end, add lemon juice to your taste. This will help smothen the sauce and give it a crisper, fresher color.