Basically, aioli is just mayonnaise made with extra virgin olive oil, raw garlic, lemon juice and salt, that’s it. Adding roasted garlic gives this classic a unique twist. This is a great all-purpose sauce. It’s especially good on grilled meats, fish and vegetables, or try it as a substitute for ketchup on potatoes or French fries. You can use a hand blender, food processor or just a whisk and a bowl if you don’t have any fancy gadgets. This will come together better if all of the ingredients are at room temperature, or at the least the same temperature.
Yield: About 2 1/4 cups of aioli
5 cloves of roasted garlic
1/4 cup fresh squeezed lemon juice
2 large egg yolks
14 oz extra virgin olive oil
1 tsp. Kosher salt
Fresh ground white pepper, to taste
Add all ingredients to food processor EXCEPT olive oil. Use a narrow tall container if you’re using a hand blender. Use a wide shallow bowl if you’re going to whisk it.
Puree/whisk until smooth and let it rest for 5 minutes. This way the mixture will come up to the same temp as your olive oil.
While the food processor is running, or whisk whisking, slowly add a few drops of olive oil to form an emulsion. Make sure the olive oil is thoroughly mixed in before moving to the next step.
Slowly drizzle in the remaining olive oil in a thin stream. It should be light yellow, thick and creamy.
Stir in salt and pepper and let it sit for a minute. This is a high fat sauce and salt doesn’t dissolve well into fat.
Stir it again and taste it. Repeat this process until you’re happy with it.