Garlic Aioli

Name: Garlic Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: Mediterranean
Ingredients: 3 cloves Garlic; 1/2 tsp (3 g) Salt; about 2 yolks (36 g) Egg Yolk; 1 Tbsp (15 ml) Lemon Juice; 3/4 cup (180 ml) Olive Oil

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

SPREAD · VEGETABLES, FISH & SANDWICHES

A spread for vegetables, fish & sandwiches.

Suzanne Goin's Lucques-style garlic aioli.

On the jar

GARLIC AIOLI

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 15 mlOlive Oil 180 ml

Ingredients

Garlic3 cloves
Salt1/2 tsp (3 g)
Egg Yolkabout 2 yolks (36 g)
Lemon Juice1 Tbsp (15 ml)
Olive Oil3/4 cup (180 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 · 7 stars · 4 national awards

Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
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Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Originally published as Lucques Garlic Aioli.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Sunday Suppers).

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 Suzanne Goin / Sunday Suppers (published as “Lucques 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