Spicy Aioli

January 11, 2019





Aioli is a Mediterranean sauce traditionally made with garlic and olive oil in a mortar and pestle. Similar to the way an emulsion is created for mayonnaise or a vinaigrette, it is important to slowly add the oil when making aioli. Adding the oil too quickly will result in a separated and unappealing sauce. Adjust the spiciness in this recipe to your preference. 




2 garlic cloves, large, minced

2 egg yolks

1/2 cup grapeseed oil (or canola oil)

1/2 cup extra virgin olive oil

1/2 tsp kosher salt

1/4 tsp Tabasco, Sriracha, cayenne pepper, or other hot sauce 





Mash garlic and salt together to make a paste using either a mortar and pestle or the side of a large knife. Aioli can be made with a mortar and pestle, immersion blender, food processor, or by hand with a whisk.


Whisk together egg yolks, garlic/salt mixture, and hot sauce until creamy. While whisking, slowly drip in grapeseed oil a few drops at a time to create a creamy emulsion. Gradually increase the amount of oil being added. Continue to add olive oil in a thin stream while whisking. If mixture appears glossy stop adding oil and whisk together until a creamy matte finish returns. Taste and season with additional salt and hot sauce as desired. If aioli is too thick add a few drops of water to thin to desired consistency. 


Serves 8





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