Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich spread.
1 large egg yolk, room temperature
3 garlic cloves, minced
Kosher salt and freshly ground black pepper to taste
¾ cup extra-virgin olive oil
2 tsp lemon juice, plus as needed
To make the aïoli by hand: Put the egg yolk in a medium bowl. Add the garlic and a pinch of salt and whisk to combine. While whisking, add the olive oil a few drops at a time, until half of the oil is blended into the egg yolk. Whisk in the lemon juice and then continue adding the oil while whisking, a little at a time, until all of the oil is blended into the sauce. Adjust the seasoning with lemon juice, salt, and pepper.
To make the aïoli in a blender: Add the yolk and garlic to the pitcher of the blender. Purée for a few seconds to combine. Add a pinch of salt, and then, with the blender running, pour the oil through the opening in the lid until you have added about half. Add the lemon juice with the machine running, and then resume adding the oil until it has all been blended into the sauce. Adjust the seasoning with lemon juice, salt, and pepper.
Aïoli can be prepared up to 3 days in advance. Store it in a covered container in the refrigerator.
Recipe from Garlic: An Edible Biography
By Robin Cherry | Roost Books