Aioli

From Cook's Illustrated | March/April 2014

Why this recipe works:

The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded in the mouth. A good garlic press or a rasp-style… read more

The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded in the mouth. A good garlic press or a rasp-style zester/grater ensured an acceptable mince. We also scaled back the quantity of garlic in our aïoli recipe—a single clove provided a pleasant, not shocking, heat.

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Makes about 3/4 cup

AÏoli can be refrigerated for up to 3 days.

Ingredients

Instructions

  1. In large bowl, combine egg yolks, lemon juice, garlic, 1/4 teaspoon salt, and sugar. Whisking 
constantly, very slowly drizzle oils into egg mixture until thick and creamy. Season with salt and pepper to taste.

WHAT CAN GO WRONG: The sauce can taste overly harsh and bitter.

HOW WE FIXED IT: We minced a single clove of garlic to a paste on a rasp-style grater for an aÏoli with full but even garlic flavor and no harsh-tasting bits. A mix of vegetable and extra-virgin olive oils leads to clean flavor that’s still fruity.

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