Making aioli is WAY easier than you think! This is a great base recipe that allows you to add other flavours to it
Course Breakfast, Brunch, Dinner, Lunch
Cuisine French, Worldwide
Keyword Homemade Aioli
.5 cupolive oil
Beat egg yolks, mustard, garlic & lemon together.
Gradually add olive oil and continue to beat.
Once oil is incorporated, add your seasoning. Aioli should have a smooth & a semi firm consistency.
At this point if you want to add any extra flavoring to your aioli then experiment away! In my next post you will see how I make honey sriracha aioli so keep your eyes peeled and don't forget to sign up if you haven't already done so!
medium sized mixing bowl
airtight container for storage
aioli will last for up to 1 week in the fridge, I generally keep mine for 5 days max
adding the oil slowly will reduce the chance of the aioli emulsifying
if your aioli "breaks" then you can incorporate the aioli into a new egg yolk in a clean bowl and whisk. Alternatively, you can add a few drops of water and whisk vigorously