Allioli
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large garlic cloves, smashed to a paste with a little salt
- 2egg yolks
- 1cup extra-virgin olive oil
- Salt and pepper
Nutritional analysis per serving (8 servings)
253 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 77 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.)
- Step 2
When ½ cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.
- Hand-held electric beaters, or a stand mixer with a whisk attachment, make the job easier, but an ordinary wire whisk works fine. To make in a blender or food processor, use 1 whole egg and 1 egg yolk instead of only yolks. Drizzle oil in a thin stream with motor running until the sauce thickens, which takes only a minute or so. Transfer to a small bowl, then thin with a little water and season with salt and pepper.
- To make in a blender or food processor, use 1 whole egg and 1 egg yolk instead of only yolks. Drizzle oil in a thin stream with motor running until the sauce thickens, which only takes only a minute or so. Transfer to a small bowl, then thin with a little water and season with salt and pepper.
Private Notes
Comments
Key: Add the oil VERY slowly at first--literally drop by drop, whisking vigorously, to get the emulsion started. After adding about 4 TBL stop & inspect. It should be thick like heavy cream with no visible droplets of oil. (If you can see oil then whisk in 1 TBL of ice water.) Continue adding oil VERY slowly until you have added a total of 1/2 cup. Then follow Step 2 above.
Food Processor: 1 egg +1 yolk +1 TBL of ice chips. Add 4 TBL oil, PULSING. Add the rest, motor ON, for maximum 1 min.
Has anyone tried a version of this with squid ink?
If you add about a 1/4 to 1/2 teaspoon of Dijon mustard to the egg yolk(s) garlic and oil the aioli will set up more easily. I first mix the basics together with a fork, then use the beaters on slow to add the oil. As soon as the aioli is set (solid) then I can add the oil faster. 2 egg yolks will give you A LOT of aioli - enough if you're French and its Good Friday and you're eating a Grand Aioli, but for American tastes, one egg yolk will give you plenty.
the allioli never thickened.....
used room temp egg yolks
added oil slowly
followed instructions carefully
anyone have a better experience?
Key: Add the oil VERY slowly at first--literally drop by drop, whisking vigorously, to get the emulsion started. After adding about 4 TBL stop & inspect. It should be thick like heavy cream with no visible droplets of oil. (If you can see oil then whisk in 1 TBL of ice water.) Continue adding oil VERY slowly until you have added a total of 1/2 cup. Then follow Step 2 above.
Food Processor: 1 egg +1 yolk +1 TBL of ice chips. Add 4 TBL oil, PULSING. Add the rest, motor ON, for maximum 1 min.
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