Worth it! Making your own aioli
- You can make the garlic cream yourself in just five minutes
- Aioli refines snacks, vegetables, fish, and meat dishes in an instant and adds a delicate savoriness
- You can easily prepare the garlic dip in advance
Aioli ingredients
Garlic should ideally be used fresh for aioli — the cloves taste more aromatic. Olive oil is the classic base and gives the garlic dip a distinct fruity note. If you prefer it milder, you can also make aioli with rapeseed oil — it tastes more neutral compared to olive oil.
Always squeeze lemon juice fresh. For an especially refined citrus note, you can grate some zest from an organic lemon into the dip. Use eggs as fresh as possible, as they are used raw in the recipe. Alternatively, you can also make aioli with a piece of potato or milk (egg-free version). Vary the mustard according to your preference for heat — use two teaspoons for a particularly intense flavor.
Optional ingredients
White wine vinegar can add acidity to the aioli instead of lemon juice — this makes the garlic dip taste more savory than fresh. Chives, parsley, dill, and tarragon provide a delicate herbal note and elevate fish dishes. Paprika powder or cayenne for a zesty heat.
Preparation
- Peel and finely chop (or press) the garlic cloves.
- Mix the egg yolk with mustard, lemon juice, salt, and pepper in a mixing cup.
- Slowly add the olive oil in a thin stream while blending vigorously until a creamy emulsion forms.
- Fold in the garlic and let it sit for about 30 minutes.
Tip: All ingredients should be at room temperature — otherwise, the emulsion may break.
