What Is Aioli? Easy Recipe And Tips To Make It
By Lisa Bot | Published 17 May 2024
Introduction To Aioli
What Is Aioli?
Aioli is often seen as the Mediterranean's take on mayonnaise, but really, it stands out on its own. Originating from the south of France, aioli is a garlicky sauce that can elevate a simple dish to something spectacular. It is famously robust, made from basic ingredients such as garlic, lemon juice, and olive oil.
Aioli Vs. Mayo: Spot The Differences
Aioli and mayonnaise might look similar, but they are quite different in taste and ingredients.
True aioli is a simple mixture of crushed garlic and olive oil, with roots in the Provence region of France, where it is a traditional favourite.
In contrast, mayonnaise generally combines egg yolks with a neutral oil like canola or vegetable, and is often seasoned with lemon juice or vinegar to add a touch of acidity.
The key difference lies in aioli’s use of olive oil and garlic, which gives it a strong flavour compared to the milder taste of mayonnaise.
While some modern aioli recipes include egg yolks to enhance the texture, traditional aioli is about celebrating the unique blend of its few ingredients. Understanding these differences helps clarify why aioli is more than just a type of mayo.
How To Make Aioli At Home
Simple Aioli Recipe
Ingredients You'll Need:
- 2 fresh egg yolks (use free-range eggs for the best taste)
- 1 cup extra virgin olive oil (for traditional flavour) or use canola oil for a milder taste
- 2 cloves of fresh garlic, minced
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
Steps to Make Aioli:
- Prepare the Garlic: Start by mincing your garlic cloves very finely until they form a paste. You can add a pinch of kosher salt to help break down the garlic.
- Mix the Base: In a bowl, combine the egg yolks with the garlic paste. It’s important that these ingredients are at room temperature to ensure they blend smoothly.
- Emulsify the Oil: Begin adding the olive oil very slowly into the yolk mixture while whisking vigorously. Start with just a few drops at a time to allow the mixture to start thickening. Patience is crucial here to prevent the mixture from separating.
- Add Lemon Juice: Once you have incorporated about half the oil and the mixture is starting to thicken, whisk in the lemon juice. This will add a zesty flavour and help in the emulsification process.
- Continue Adding Oil: Keep adding the remaining oil in a slow, steady stream while constantly whisking. As the mixture thickens, you can slightly increase the pouring speed, but continue to whisk vigorously to maintain a creamy texture.
- Season: Taste your aioli and add kosher salt as needed. Adjust the seasoning to make sure it’s perfect.
- Serve or Store: Use your aioli immediately, or store it in an airtight container in the refrigerator. It should keep for up to two days.
This simple aioli recipe will give you a rich, garlicky sauce that’s perfect for dipping, spreading on sandwiches, or as a topping for grilled vegetables or meats. Enjoy the process and the delicious results!
How To Achieve Creamy Aioli
The secret to creamy aioli is mastering emulsification.
When adding the oil, start slowly, dripping it into the egg and garlic mix while whisking vigorously. Be patient; adding the oil too quickly can ruin the texture. As the mixture begins to thicken, you can add oil a bit faster but keep whisking consistently.
If you’re struggling, using an immersion blender can help integrate the oil smoothly into the yolks, ensuring your aioli is creamy and well-balanced. The result is a luxurious, velvety aioli that perfectly balances robust garlic with smooth oil.
Common Uses And Pairings For Aioli
Traditional Dishes With An Aioli Twist
Aioli brings a rich, garlicky touch to many traditional dishes, enhancing both flavour and texture. In Spanish cooking, aioli is key in Patatas Bravas, adding a creamy balance to the spicy tomato sauce that accompanies fried potatoes. Seafood dishes like Arroz del Senyoret, a seafood-packed paella, and Fideuá, a noodle dish, are also lifted by a touch of aioli.
Beyond seafood and potatoes, aioli complements a variety of foods. It’s superb with grilled lamb seasoned with Provencal herbs or with escargot, turning simple snails into a standout dish. Aioli can pair well with anything from vegetables to hearty meats, elevating everyday meals into memorable culinary creations.
Creative Ways To Enjoy Aioli
Aioli’s versatility goes beyond traditional uses. Spread it on crusty bread or add a luxurious layer to salmon burgers to enhance the fish’s flavour. Mix aioli into baba ganoush for a creamy, velvety texture that complements the smoky taste of eggplant.
You can also add aioli to your baking recipes, like flatbreads or savoury crepes, where it contributes to a deliciously moist texture. As a marinade, aioli works wonders on meats, helping to keep them moist and flavourful when grilled.
Experiment with aioli in unique combinations, like mixing it with cranberry for a turkey sandwich spread, blending it with sundried tomatoes, or adding a dash to capers. These inventive pairings show that aioli is more than just a condiment — it’s a culinary tool that can transform a wide range of dishes.
Troubleshooting Your Aioli
Common Challenges In Making Aioli
Making aioli can sometimes be tricky, even for experienced chefs. A common issue is the sauce "breaking," where the oil refuses to mix properly, leaving you with a separated mixture. This often happens if you add the oil too quickly instead of slowly drizzling it in.
Temperature differences can also cause problems. If your ingredients aren't all at room temperature, they might not combine well. Before starting, make sure all your ingredients are the same temperature to help ensure a smooth emulsion.
Even your equipment can cause issues. Make sure your whisk and bowl are completely dry and clean, as any moisture can interfere with the emulsion.
By adding oil slowly, ensuring ingredients are at room temperature, and using dry, clean equipment, you're on your way to making perfect aioli.
How To Fix A Broken Aioli
If your aioli splits, don't worry — there's a way to fix it. Begin with a fresh egg yolk in a new bowl and add a splash of water. This mixture will help stabilise the aioli. Slowly whisk the broken aioli into this new base, a little at a time, to gradually bring the sauce back together.
If it still isn't coming together, adding a few teaspoons of boiling water might help. Whisk in the hot water slowly and keep going until the aioli starts to emulsify again.
With these tips, you can rescue a broken aioli and end up with a creamy, smooth sauce.
Health Considerations And Substitutions
Nutritional Information For Homemade Aioli
Homemade aioli is delicious, but it's also rich in calories and fats. A typical serving contains about 500 calories and 55.3 grams of fat, including 8 grams of saturated fat. It's important to consider this if you’re watching your fat intake.
Despite its fat content, aioli has very low carbohydrates and almost no sugar, making it a possible option for those on low-carb or ketogenic diets. It lacks protein and fibre, so it’s best enjoyed with nutrient-rich foods to create a balanced meal.
The nutritional content can vary depending on the ingredients and portion sizes used. While not ideal for a low-fat diet, aioli can be enjoyed in moderation for its rich flavour.
Healthy Swaps And Substitutions
If you need to accommodate dietary restrictions, there are several ways to modify aioli. For a healthier version, you can replace egg yolks with Greek yogurt. This reduces cholesterol and fat while adding a tangy flavour and keeping the sauce creamy.
Vegans or those allergic to eggs can use aquafaba, the liquid from canned chickpeas, which whips into a perfect emulsion similar to egg whites. Pair it with a healthy oil like avocado oil for a vegan-friendly version.
For those concerned about raw eggs, pasteurised eggs are a safe alternative. These are heat-treated to kill bacteria without cooking the egg, addressing food safety concerns.
Each of these substitutions alters the flavour and nutritional profile of aioli, so you might need to try a few to find the one that best meets your taste and dietary needs.
Storing And Preserving Your Aioli
Best Practices For Keeping Aioli Fresh
To keep your aioli fresh, storing it in the fridge is essential. Use an airtight container to prevent it from picking up odours from other foods. Make sure the container’s lid is tight to keep the garlic flavour strong and prevent the aioli from oxidising.
Aioli is best enjoyed within the first week of making it, as this is when its flavours are most vibrant. If your aioli includes raw egg yolks, try to use it within five days to ensure it remains fresh.
Always use a clean spoon to scoop out the aioli to avoid cross-contamination and help extend its shelf life. Following these storage tips will ensure your aioli stays fresh and ready to enhance your meals.
Can You Freeze Aioli?
Freezing aioli is not recommended. Aioli is an emulsion, and freezing can cause the oil and egg yolks to separate and become grainy once thawed. This separation ruins the creamy texture you initially achieved.
The freezing process causes the oil to harden and water to form ice crystals. When thawed, these elements often fail to blend back together smoothly, leaving you with a texture that is less than appealing.
For optimal taste and texture, it's best to enjoy aioli fresh and store any leftovers in the fridge. This approach is the most reliable way to maintain its delightful consistency and flavour.
FAQs
How Much Garlic Should I Use In Aioli?
The amount of garlic in aioli depends on your taste. Typically, two small garlic cloves per cup of oil create a strong flavour. If you find raw garlic too intense, try using one clove or switch to milder roasted garlic. Garlic lovers might want to add more. Remember, it’s easier to add more garlic than to fix an aioli that’s too garlicky.
Can I Make Aioli Without Raw Eggs?
Yes, you can make aioli without raw eggs. If you’re concerned about raw eggs, use pasteurised eggs to keep the traditional texture without the safety worries. Another option is to use mashed potatoes or soaked breadcrumbs as thickeners, which changes the flavour and consistency but avoids eggs entirely.
How Long Does Homemade Aioli Last In The Fridge?
Homemade aioli lasts about 1 to 2 weeks in the fridge if stored in an airtight container. If you use raw, unpasteurised egg yolks, try to use the aioli within five days. Don't leave aioli at room temperature for more than 1-2 hours.
Is It Safe to Eat Raw Egg In Aioli?
There’s a risk of salmonella with raw eggs, which can be a concern for young children, pregnant women, older adults, and those with weakened immune systems. To reduce risk, use pasteurised eggs, which are heat-treated to kill bacteria. Always buy eggs from reliable sources and check for freshness and intact shells.
What Are Some Vegan Options For Aioli?
For vegan aioli, you can use vegan mayo as a base. Check ingredients if you avoid processed additives. Other options include blending silken tofu with lemon juice and oil for a creamy texture, or using garlic-infused cashew cream. Aquafaba, the liquid from canned chickpeas, is also great for emulsifying and can mimic the texture of traditional aioli without using animal products.
