Photo by Peden & Munk
Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.
Recipe information
Yield
Makes about 1/2 cup
Ingredients
1
large egg yolk
4
medium garlic cloves, finely grated
1
/2 teaspoon kosher salt
1
/2 cup olive oil
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Preparation
Step 1
Whisk egg yolk, garlic, and salt in a medium bowl to combine. Mix in 1 tsp. water. Whisking constantly, add oil, drop by drop at first, then 1/8-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned.
Do Ahead
Step 2
Aioli can be made 1 day ahead. Cover and chill.