What is the Recipe About?

Classic Aioli Sauce is a traditional Mediterranean condiment made from garlic, egg yolks, lemon juice, and olive oil.

This rich, creamy sauce is bursting with the bold flavor of garlic and the smooth texture of olive oil, making it a versatile addition to a wide variety of dishes.

Perfect for dipping, spreading, or dressing, aioli adds a sophisticated touch to any meal.

How to Serve?

Serve Classic Aioli Sauce in a small bowl as a dip for fresh vegetables, fries, or seafood.

It’s also excellent spread on sandwiches or burgers, adding a burst of flavor to your favorite dishes. Drizzle it over grilled meats or roasted vegetables for an extra layer of richness.

Garnish with a sprinkle of chopped fresh herbs like parsley or chives for a touch of color and freshness.

How to Pair?

Classic Aioli Sauce pairs beautifully with a range of dishes.

Use it as a dip for crispy calamari, shrimp, or roasted potatoes. It also complements grilled meats like chicken, steak, or lamb, adding a flavorful and creamy contrast. For a vegetarian option, serve it with grilled asparagus, artichokes, or bell peppers.

When it comes to beverages, a crisp white wine or a light beer pairs well with the garlicky, creamy aioli.

Some Notes About the Recipe

Garlic: Use fresh, high-quality garlic for the best flavor. Adjust the amount to your taste preference. For a milder flavor, you can roast the garlic before adding it to the sauce.
Egg Yolks: Use fresh egg yolks at room temperature. This helps the aioli emulsify better and achieve a smooth texture.
Olive Oil: Use a good quality extra virgin olive oil for a rich, authentic flavor. Add the oil slowly while whisking to ensure the sauce emulsifies properly.
Lemon Juice: Freshly squeezed lemon juice adds brightness and a touch of acidity to balance the richness of the olive oil and egg yolks.
Emulsification: Whisk the ingredients continuously while adding the oil in a slow, steady stream. This helps create a stable emulsion and prevents the sauce from separating.
Seasoning: Season the aioli with salt to taste. You can also add a pinch of cayenne pepper or paprika for a bit of heat.