Ingredients
Scale
- 3 large egg yolks
- 4 cloves garlic, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Separate egg yolks from whites and place yolks in a medium bowl.
- Mince garlic finely to ensure smooth texture.
- Add minced garlic, Dijon mustard, and lemon juice to the egg yolks.
- Whisk the mixture until smooth and well combined.
- Begin adding olive oil drop by drop, whisking continuously to create an emulsion.
- Gradually increase oil to a thin, steady stream as the mixture thickens.
- If too thick, add a few drops of water or lemon juice to loosen.
- Season with salt and freshly ground black pepper to taste.
- Optionally, stir in herbs like parsley or chives for extra flavor.
- Transfer aioli to an airtight container and refrigerate up to three days.
- Serve as a dip for vegetables, spread for sandwiches with chicken ham or turkey bacon, or drizzle over roasted vegetables and grilled beef.
Notes
Use room-temperature egg yolks for best results.
Always add oil slowly to prevent separation.
Freshly squeezed lemon juice enhances flavor.
Customize with herbs or spices as desired.
- Prep Time: 10