Garlic Aioli

Name: Garlic Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: 2 garlic cloves, finely chopped Garlic; pinch kosher salt (0.5 g) Salt; about 2 yolks (36 g) Egg Yolk; 1 cup EVOO (240 ml) Olive Oil; 1 tsp lemon juice (5 ml) Lemon Juice; 1 tsp water (5 ml) Water

Independent adaptation of a publicly published Michelle Bernstein recipe. Not affiliated with, sponsored by, or endorsed by Michelle Bernstein.

SPREAD · CAULIFLOWER STEAKS & ROASTED VEGETABLES

In the published recipe, this is the spread for cauliflower steaks.

Bernstein's garlic aioli for cauliflower steaks.

On the jar

AIOLI

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Olive Oil 240 mlLemon Juice 5 mlWater 5 ml

Ingredients

Garlic2 garlic cloves, finely chopped
Saltpinch kosher salt (0.5 g)
Egg Yolkabout 2 yolks (36 g)
Olive Oil1 cup EVOO (240 ml)
Lemon Juice1 tsp lemon juice (5 ml)
Water1 tsp water (5 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Garlic Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

Chive VinaigretteNATIONAL AWARD WINNEROn the jar: CHIVE
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.

Adapted from a Michelle Bernstein recipe (Michelle Bernstein / Wine Spectator (cauliflower steaks with garlic aioli)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michelle Bernstein / Wine Spectator (cauliflower steaks with garlic aioli) (published as “Garlic Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar