AIOLI · CULINARY APPROPRIATION

AIOLI

Aioli is a garlic-flavored sauce that originated in the Mediterranean, especially in Provence (France) and Catalonia (Spain). Traditionally, it’s made by emulsifying fresh garlic and olive oil—that’s it.

However, in modern cooking (especially restaurants and American kitchens), “aioli” usually refers to a garlic mayo, meaning:

Egg yolks
Oil (olive or neutral)
Garlic
Lemon juice or vinegar
Salt

It’s creamy, garlicky, and used as a dip, spread, or sauce—perfect for sandwiches, fries, seafood, grilled meats, and veggies.

Traditional Aioli (From Scratch)

Makes: ~1 cup

Time: 10 minutes

Ingredients

1 egg yolk (room temperature)
3–4 garlic cloves, minced to a paste
1 cup olive oil (use a mild one so the flavor isn’t bitter)
1–2 tsp lemon juice or white wine vinegar
Pinch of salt

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Instructions

1. Make the garlic paste

Mince the garlic very fine.
Sprinkle with a pinch of salt.
Smash it with the side of the knife until it becomes a smooth paste.

2. Start the emulsion

In a mixing bowl, whisk the egg yolk and garlic paste together.

**3. Add oil

very slowly

This is the key.

Begin adding the olive oil drop by drop while whisking constantly.
Once it starts to thicken and emulsify, you can add the oil a little faster—a thin steady stream—while whisking nonstop.

4. Finish

When all the oil is incorporated and the aioli is thick and creamy, whisk in the lemon juice and a pinch more salt to taste.

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Chef Tips

If it gets too thick, whisk in 1 teaspoon of warm water to loosen.
If it breaks, don’t panic—start a new egg yolk in a bowl and slowly whisk in the broken mixture until it re-emulsifies.
Use a mild olive oil; strong, peppery oils can make aioli harsh and bitter.

Classic & Herb Variants