The Ultimate Authentic Aioli Recipe
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Did You Know?
Historical Tidbit
The word aioli comes from the Catalan and Provençal words for garlic and oil.
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The Golden Rule
"Add the oil drop by drop at first, or your sauce will turn into an oily puddle of regret."
Ingredients
5 items required
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Chef's Notes
Do not rush the oil incorporation or the emulsion will split and leave you crying over oily garlic.
Pro Tip
Room temperature ingredients bond faster and make your arm ache 50 percent less during the mortar grind.
Kitchen Catastrophe Warning
You dump all the olive oil in at once, instantly turning your precious garlic into a sad, greasy soup.
The Jester's Corner
Royal Court Comedy
I asked the chef for the secret to a perfect aioli, and he told me to just keep mashing until I lose feeling in my arm. How truly regal of him.
The Culinary Science
The garlic cells rupture under the pestle, releasing allicin which acts as a natural emulsifier to trap the oil.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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