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.