Name: Garlic Aioli
Total time: 15 min
Yield: Makes about ¾ cup
Ingredients: 2 large organic egg yolks; 4 teaspoons lemon juice; 1 garlic clove , minced to a paste; Salt and white pepper; ½ cup expeller-pressed canola oil; ¼ cup cold-pressed extra-virgin olive oil

Why This Recipe Works

This sauce elevates a relatively mild dish and brings it to an entirely new level. However, we often turn to convenient store-bought condiments that are loaded with sodium and sugar. 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

A rasp-style grater makes quick work of turning the garlic into a paste. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Whisk egg yolks, lemon juice, garlic, and ¼ teaspoon salt together in bowl. Whisking constantly, slowly drizzle in oils until emulsified. Season with salt and pepper to taste. (Aïoli can be refrigerated for up to 3 days.)