Making your own aioli is gratifying and simple. The beauty of making your own aioli is that once you’ve mastered the recipe, you can add any combinations of flavors and herbs. Of course, I had to throw out a few batches before I was able to get the technique down.
Start by roasting the garlic. Preheat oven to 375°F. Place 4 heads garlic, stem ends removed, in an oven-safe pan. Drizzle with olive and season with salt and pepper. Roast for 30 to 45 minutes, or until browned and caramelized. Let cool before using. (Can be stored up to 1 week.)
Combine 3 cloves of roasted garlic with 1/2 teaspoon salt. Mash into a paste. Whisk in one large egg yolk, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, and 1/2 teaspoon fresh grind pepper. Whisk until blended and bright yellow, about 30 seconds.
Here’s is the trick: Add 1/4 cup extra virgin olive oil 1 teaspoon at a time whisking constantly for 4 minutes. Gradually add remaining 1/2 cup oil in a slow steady stream, whisking constantly, for about 8 minutes. The mixture will become thick and creamy like mayonnaise. Cover and refrigerate until ready to use. Keeps for up to 2 days.
I used a basil infused extra virgin olive oil to add a bit more flavor.
- 3 cloves garlic roasted & caramelized
- 1/2 teaspoon salt
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice freshly squeezed
- 1/2 teaspoon black pepper freshly grind
In a medium bowl, mash the garlic and salt into a paste using the back of a spoon
Add the egg yolk, dijon mustard, lemon juice, and black pepper. Whisk until blended and bright yellow, about 30 seconds.
Add 1/4 cup extra virgin olive oil 1 teaspoon at a time, whisking constantly for 4 minutes.
Gradually add the remaining 1/2 cup olive oil in a slow steady stream, whisking constantly, for about 8 minutes. The mixture will become thick and creamy like mayonnaise.
Cover and refrigerate until ready to use.
Will keep for 2 days.