Name: Aioli
Yield: Serves 12 (Makes about 3/4 cup)
Cuisine: French
Ingredients: 2 large egg yolks; 4 teaspoons lemon juice; 1 garlic clove, minced to paste; 1/4 teaspoon Salt; 1/8 teaspoon sugar; 1/2 cup vegetable oil; 1/4 cup extra-virgin olive oil

Why This Recipe Works

The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded in the mouth. A good garlic press or a rasp-style zester/grater ensured an acceptable mince. We also scaled back the quantity of garlic in our aïoli recipe—a single clove provided a pleasant, not shocking, heat.

Before You Begin

Aioli can be refrigerated for up to 3 days. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

In large bowl, combine egg yolks, lemon juice, garlic, 1/4 teaspoon salt, and sugar. Whisking constantly, very slowly drizzle oils into egg mixture until thick and creamy. Season with salt and pepper to taste.