Aioli is a delicious, creamy, olive oil dip or spread that goes great on everything! You can use it as a mayo substitute on sandwiches, you can dip raw or roasted vegetables in it, or drizzle on meats or fish, but nothing tops fresh warm bread dipped in aioli. Make sure to use fresh ingredients so the flavors really pop.
This recipe is Gluten Free, Mediterranean, Vegetarian, Paleo, Keto, and Whole 30 friendly.
Makes about 1 cup
3 large cloves garlic
½ tsp. kosher salt, more to taste
1 large egg
1 tsp. lemon juice, more to taste
½ cup pure olive oil
1/3 cup mild extra virgin olive oil
Paprika, smoked or mild, for serving (optional)
Smash the garlic with the side of your knife and coarsely chop it. Sprinkle ¼ tsp. of the salt over the garlic and let sit for 5 minutes to soften.
Continue to chop and mash the garlic until it is a paste. Transfer to a jar with a hand blender. (It is important to mash the garlic prior to putting in the food processor, it needs to be as broken down as possible otherwise the emulsion will not hold well.)
Add the egg, lemon juice, pure olive oil and the remaining ¼ tsp. salt and let sit for 1 minute. Insert the hand blender until it hits the bottom and turn on high. As the aioli emulsifies, move the hand blender up and down until completely emulsified and the aioli is thick and creamy.
Add half the extra virgin olive oil and pulse the hand blender a few times until combined. Remove the hand blender and pour in the remaining extra olive oil. Using a silicone spatula, stir in the remaining oil until completely smooth and creamy. Season to taste with more lemon juice, salt, and pepper.
Transfer to a dipping bowl and sprinkle with paprika, if desired.
If you prefer your aioli little looser, stir in water 1 tsp. at a time until desired consistency.
The aioli is best enjoyed fresh but will hold in the refrigerator in an airtight container for 3 days.