Traditional recipes

Garlic Aïoli

Garlic Aïoli

This variation on a traditional Provençal sauce is worlds away from store-bought mayonnaise. Use this assertively flavored condiment on sandwiches to give them a garlicky kick; use it as a dip for roasted eggplant or zucchini, or even just celery and carrot sticks; and use it judiciously on side dishes like roasted potatoes to give them a leg up.

Ingredients

  • 2 egg yolks
  • 1 Tablespoon minced garlic
  • 2 Tablespoons lemon juice
  • 1 Cup vegetable oil
  • 2 Tablespoons white truffle oil
  • Salt and pepper, to taste

Servings16

Calories Per Serving146

Folate equivalent (total)3µg1%


Recipe Summary

  • 2 chile peppers
  • 1 cup mayonnaise
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Cut chile peppers in half from top to bottom remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.

Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Mince peppers.

Mix mayonnaise, garlic, parsley, salt, and black pepper together in a bowl with roasted peppers. Refrigerate until flavors have blended, 8 hours to overnight.


Recipe Summary

  • 8 slices of thick-cut bacon
  • 3/4 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • Kosher salt
  • Pepper
  • 1 large egg yolk
  • 2 1/2 teaspoons fresh lemon juice
  • 1 sourdough boule, cut into eight 1/2-inch-thick slices and toasted
  • 3 heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
  • 4 cups arugula

Preheat the oven to 400°. Set a rack over a foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake until browned and crisp, about 25 minutes. Transfer the bacon to paper towels to drain.

In a measuring cup, combine the vegetable oil with the olive oil. On a work surface, top the garlic with a generous sprinkle of salt and smash to a paste with the flat side of a knife scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of water, then slowly whisk in the oil mixture so the aioli thickens. Season the aioli with salt, pepper and the remaining 1 teaspoon of lemon juice.

Spread the aioli on each slice of toast. Arrange the tomatoes and arugula on 4 of the toasts sprinkle with salt and pepper. Top with the bacon, close and serve.


Recipe Summary

  • Whole Roasted Garlic, 1 bulb, cloves removed
  • 1/2 teaspoon coarse salt
  • 3 large egg yolks
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1 tablespoon fresh lemon juice

In a large mortar, mash garlic cloves and salt with a pestle until combined. Add egg yolks stir until combined. Stir in mustard. Pour in oil a few drops at a time, stirring until emulsified. Stir in lemon juice.

Process garlic cloves, salt, egg yolks, and mustard until combined, about 5 seconds. With machine running, pour in 1/4 cup oil in a slow, steady stream process until mixture is slightly thickened, about 10 seconds. With machine still running, pour in remaining 1/2 cup oil in a slow, steady stream process until mixture is thick. Stir in lemon juice.


This recipe can be stored for up to 3 days in the fridge.

Absolutely, the flavor with an avocado mayo would be amazing.

Of course, this is the type of recipe that you should make just what you need for a day or two.

My aioli recipe is super quick and garlic can get icky, so do not make it too far in advance for optimal use.

Serving suggestions are so numerous, for example:
> Use on Sandwiches
> As a dip for fries
> Top salmon or any type of seafood with this garlic aioli
> Try it over asparagus, artichoke or broccoli


    1. Finely grate the zest of the lemon into a medium bowl. Add the yolk, mustard, garlic, salt, and pepper. Whisk until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Squeeze 1 tablespoon lemon juice into the mixture and whisk until blended. The aïoli can be covered and refrigerated overnight.

    Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.

    Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.

    Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.


    How to make Garlic Aioli?

    Nowadays, it is very common for people to ask the question of how to prepare Aioli without using eggs.

    The truth is that the original version of this sauce does not need eggs.

    The authentic recipe consists of crushed garlic and extra virgin olive oil with a creamy consistency.

    Originally, this preparation was hand-made using a mortar and pestle even ceramic mortars have been created for this reason.

    To get it perfect we must be patient because it is a preparation that curdles easily if we do it too quickly.

    Another factor that affects its consistency is adding all the oil at once add it bit by bit as we stir the sauce.


    To anyone who has never made it before, this sauce may seem quite intimidating. However, all it requires is some patience, along with following the directions exactly. To make toum, you need a food processor. The old-fashioned way or “classic” way to make it is with a mortar and pestle, which requires extreme patience and a lot more time, I can only imagine (I have not tried.) Sometimes I’ll use my larger food processor but, since I tend to make smaller batches for my small family, I use my mini 3.5 cup Kitchen aid one.

    One of the most important ingredients to make toum is a neutral oil such as vegetable or canola oil. Olive oil can NOT be substituted. It is too heavy and will make it very hard for your sauce to come together. As for other neutral oils, I have tried avocado oil and it works.

    The sauce is made by processing the raw garlic cloves with salt and lemon juice followed by a very thin stream of oil while the processor is running. Most processors have a hole on top allowing for you to pour something in while the processor is running. After a few minutes, the sauce should come start coming together into a white fluffy sauce.

    At first it might seem that the sauce is very runny but, have patience and keep the machine running and before you know it, the sauce will come together! If for some reason or another (which has happened to me many times) the sauce had not come together after more than 5 minutes or the sauce has “broken”, add 1 egg white to mixture and process for a few more minutes. The egg white will stabilize the sauce.

    Once your sauce has thickened and is ready for serving, you can leave it as is but, to give you a heads up, it has a VERY strong and sharp garlic flavor. To many people (including myself), it overpowers the food so, I learned from my mother the popular way to make the garlic sauce mild is to add mayonnaise. I add a ¼ cup of mayo and pulse to combine. I have heard of people adding a piece of a boiled potato instead of mayonnaise as an alternative.


    Recipe Summary

    • 1 small head garlic
    • 2 cups plus 2 teaspoons extra-virgin olive oil
    • 4 large egg yolks, room temperature
    • 3/4 teaspoon coarse salt
    • 2 tablespoons plus 2 teaspoons fresh lemon juice
    • 2 tablespoons heavy cream

    Preheat oven to 375. Place garlic on a piece of parchment set over a piece of foil, and drizzle with 2 teaspoons oil. Fold and crimp to enclose. Roast until tender, about 1 hour. When cool enough to handle, squeeze cloves from skins.

    Process garlic, egg yolks, and salt in a food processor until combined. With machine running, gradually add remaining 2 cups oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice and cream. Aioli can be refrigerated, covered, for up to 2 days do not leave unrefrigerated for longer than 1 hour.


    5. Boiled Eggs

    Caroline Alexander

    Lastly, I tried garlic aioli sauce with boiled eggs. This takes you down a deviled eggs route flavor-wise, which is delicious without all the effort. If you'd like to imitate it even further, add some paprika on top of the dollop of aioli sauce. No more boring boiled eggs here!

    Needless to say, this sauce is pretty special. It tastes good with everything from walleye to eggs, which has to say something about its bold flavor, if not its versatility!

    I also think this was a lesson for me in always asking the question when you want something. While some may be shy to ask because they're scared of rejection, the only thing you have to fear is the word no. However, the reward can be limitless, and in this case my reward was a universally compatible sauce.