There’s this misconception that authentic aioli is just a spoonful of mayonnaise mixed with a little grated garlic. That’s wrong. That’s not aioli as it should be. Sure, you’ll get a garlicky-flavoured emulsion, but it’s nothing like proper aioli.
If you want intense, concentrated, punchy garlic that should come with a warning, this is the aioli recipe you’ll want to follow.
Ingredients for Aioli
The fantastic thing about authentic aioli is that you don’t even need that many ingredients. In fact, including salt, there are just 4 primary ingredients for making aioli correctly.
When it comes to choosing the right oil, you want the garlic to do the talking, so ensure you don’t pick anything too intense.
Some good-quality extra-virgin olive oils can be quite peppery. This is great for dressing salads or dipping bread into but not suitable for making aioli. Instead, you’ll want something a little more subtle.
You could even try making it with a more neutral vegetable oil or rapeseed oil.
Traditional Aioli
Course: SidesCuisine: FrenchDifficulty: Medium8
servings10
minutes0
minutes10
minutesThis recipe is fiery! In fact, you’ll probably never have experienced garlic quite like it.
Ingredients
5 5 Garlic Cloves, Peeled and Sliced
Salt
1tsp 1tsp Lemon Juice
120ml 120ml Olive Oil
Directions
- Pop the garlic into a mortar along with a pinch of salt. The salt will help to break down the garlic, giving it something abrasive to rub against while also seasoning the garlic.
- Mash the garlic and salt with the pestle until you have a smooth garlic paste. This will take around 4 minutes before adding in your lemon juice, mixing it in with the pestle.
- Add a drizzle of olive oil to the paste, stir and pound using the pestle until the oil has completely incorporated into the garlic. You’re creating an emulsion as you would when making mayonnaise but, instead of egg, you’re using garlic.
- Continue to add a drizzle of olive oil slowly, ensuring you incorporate the oil into the mix before adding any more. Continue to pound the paste until it is at your desired consistency. If it is a little thick then you can add a drop of water to loosen it a little.
How to Make Aioli
How to Use Aioli
You’ve now got a pot of stinky but equally delicious authentic aioli ready to be used… So, what should you do with it?
Use It as a Dip
If you want to keep things fresh and healthy, cutting raw vegetables into strips works well with aioli. Celery, carrots, peppers and radishes are the go-to options – just use them much like you would dip them into hummus.
Dunk Chips, Wedges, Fries Into It
No matter what form the potato is in; it will taste even better when dipped into a pot of aioli. No questions asked!
Spread It Over Bread
If you don’t want to prep vegetables or cook chips, then the easy, lazy, yet delicious way to use aioli is to smother it on bread. Opt for a chewy sourdough or ciabatta and smother the aioli all over it.
If you’re feeling brave, you could replace your usual mayonnaise filling – use it sparingly, though!
How to Store Aioli
Unfortunately, no matter how hard you try, aioli does not keep well when it is made in the traditional way without eggs.
Once made, pop it into a jar with a tight-fitting lid and then into the fridge, where it will keep for 24 to 48 hours – if you’re lucky. You’ll find that it splits within a few hours and you’ll be left with a garlic paste floating in oil. It will no longer be emulsified.
Aioli is simply one of those dips that needs to be made fresh.
No, freezing aioli is not a good idea. Unfortunately, it will split, leaving you with an oily, greasy mess. It will only keep for around 48 hours in the fridge so it’s best to make it fresh.
FAQs
Got questions about making authentic aioli? Then check these common FAQs out:
Yes! Proper aioli is vegan. Some incorrectly assume that aioli is made with a mayonnaise base which would include eggs. But that is not the case. Aioli is made with just garlic, oil and salt, making it entirely vegan-friendly.
There are two ways to add a smokey hit to your aioli. The first is to use smoked garlic. This is easy to get at artisan food stores (or in French supermarkets). If that’s not possible, try adding a pinch of smoked paprika instead.
