Tested and Perfected by Food and Wine

Classic Aioli

  • SERVINGS: 1 cup
  • FAST

Making homemade aioli is a revelation and it's delicious on sandwiches, as a dip for vegetables or swirled into stews.

  1. 3 small garlic cloves, finely grated
  2. Kosher salt
  3. 1 large egg yolk
  4. 1 teaspoon fresh lemon juice
  5. 3/4 cup extra-virgin olive oil
  6. 1/4 cup vegetable oil
  7. Freshly ground pepper
  1. On a work surface, using the flat side of a chef's knife, smash the garlic with a generous pinch of salt into a paste; scrape into a bowl.
  2. Whisk the egg yolk, lemon juice and 1 teaspoon of water into the garlic paste. Whisk in the olive oil, a few drops at a time, until the aioli starts to thicken. Add the remaining olive oil in a very thin stream, whisking constantly. Slowly whisk in the vegetable oil; season the aioli with salt and pepper and serve.