The Creamiest Aioli Food

AIOLI

Steps:

• Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
• The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

SRIRACHA AIOLI RECIPE

Steps:

• In a small bowl, whisk together the egg yolk, sriracha and grated garlic.
• Slowly drizzle in the olive oil and avocado oil a tablespoon at a time while whisking vigorously. It helps to keep the bowl set firmly in place (SEE RECIPE NOTES). You may need to add the oil a bit at a time, then whisk.
• Whisk until the the aioli is thick and creamy (emulsified). This will take several minutes.
• Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice.
• Serve.
• To a food processor or blender, add the egg yolk, sriracha and grated garlic. Process until smooth, about 15 seconds.
• Slowly drizzle in the olive oil and avocado oil in a thin stream a tablespoon at a time while processing. You may need to add the oil a bit at a time, then process.
• Process until the the aioli is thick and creamy (emulsified). This should take about 2 minutes, though may take longer. Take your time.
• Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice. Process to incorporate.
• Serve.

THE CREAMIEST AIOLI

Steps:

• Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 teaspoon salt, and 2 teaspoons water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.

AïOLI

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

HOMEMADE AIOLI RECIPE

Steps:

• In a small food processor or cup using an immersion blend, whisk together yolks, lemon juice and zest, and mustard. Pulse, scraping down the sides, until it becomes a pale yellow paste.
• While whisking or while the immersion blender is on, very slowly pour the oil into the yolk mixture. It should start to thicken and combine, but if it it does seperate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
• When fully combine, add the garlic and salt, either giving a few more quick pulses or folding in by hand. If you plan to add chives or black pepper, fold them in as well.
• Cover and refrigerate for 1 hour to let flavors marry.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

CREAMY GARLIC AIOLI

Steps:

• Place egg yolks, garlic, 1 teaspoon vinegar, mustard powder, salt, and white pepper in the bowl of a food processor. Cover and turn processor on; pour in canola oil in very slowly at first, then more quickly as mixture thickens. Blend in remaining 1 teaspoon vinegar.

EASY GARLIC AIOLI

Steps:

• Combine ingredients in food processor.
• Turn processor on and blend until smooth aioli forms, about a minute. Turn processor off, scrape sides, process again until well combined.

CHEATER'S AIOLI

Steps:

• In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
• Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
• Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
• Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

5 MINUTE AIOLI

Steps:

• Prepare your food processor with the blade attachment.
• Crack your egg in the food processor, then add your Dijon mustard and your garlic clove.
• Put the lid on, and start blitzing.
• As the mixture is processing, slowly add your oil. Don't add the oil too fast or else the mayonnaise can split.
• Once you have added about half of your oil, take the lid off and scrape down the sides. Put the lid back on and continue to add the other half of your oil while blitzing.
• When you have added all of the oil, the mayonnaise should be nice and thick.
• Add your lemon juice, then season with salt and pepper (be careful not to add too much salt). Blitz one more time to finish the aioli.

PIZZA AIOLI

Steps:

• Preheat your oven to 350°F (176°C).
• Cut the top off your garlic to expose the cloves, drizzle with olive oil and wrap in aluminum foil and bake at 350°F (176°C) for about an hour, allow garlic to cool for about 15 minutes. When you can safely handle the garlic bulb squeeze out the garlic in to a bowl or mortar and pestle.
• Using a mortar and pestle if you have one, if not use a bowl and a fork, mash up the roasted garlic, add the mayo, lemon juice, olive oil, and seasonings. Mix well.
• Place in the refrigerator for about 30 minutes prior to use.