Description
This irresistibly creamy aioli is a flavorful and versatile sauce made from a simple emulsion of egg yolk, olive oil, and fresh ingredients. Perfect as a dip, spread, or condiment, it offers a bright balance of garlic, lemon, and smoky paprika, complemented by fresh herbs. Its smooth texture and rich taste enhance sandwiches, roasted vegetables, grilled meats, and more.
Ingredients
Scale
Aioli Base
- 1 large egg yolk – Helps emulsify the sauce.
- 1 teaspoon Dijon mustard – Adds depth of flavor.
- 1 tablespoon lemon juice – Freshly squeezed for brightness.
- ½ cup olive oil – Use a light, neutral-flavored oil.
- ¼ teaspoon salt – Enhances all the flavors.
Flavor Enhancers
- 1 garlic clove, minced – The star ingredient!
- ½ teaspoon honey – Balances acidity.
- ½ teaspoon smoked paprika – Adds a smoky depth.
- 1 teaspoon chopped fresh herbs (basil, parsley, or rosemary)
Instructions
- Combine egg yolk, mustard, and lemon juice: In a mixing bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until the mixture is smooth and homogenous.
- Emulsify with olive oil: While whisking continuously, slowly drizzle in the olive oil, starting with just a few drops at a time to allow the mixture to emulsify and thicken properly.
- Continue whisking: Keep adding the oil slowly as you whisk to ensure the sauce thickens to a creamy consistency.
- Add garlic and salt: Once thickened, stir in the minced garlic and salt to infuse the aioli with flavor.
- Mix in spices and herbs: Incorporate the honey, smoked paprika, and chopped fresh herbs thoroughly into the sauce.
- Adjust consistency if needed: If the aioli is too thick, add a teaspoon of water or lemon juice to loosen it; if too thin, whisk in a bit more olive oil.
- Chill before serving: Transfer the aioli to a container and refrigerate for 15-20 minutes to allow flavors to meld beautifully before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Ensure the olive oil is added very slowly to properly emulsify the sauce.
- Adjust the garlic amount according to your taste preference.
- Store leftover aioli in an airtight container in the refrigerator for up to 2 days.
- This aioli contains raw egg yolk; consume with caution and avoid if pregnant or immunocompromised.
