Buzz
It seems that, in an effort to give mayonnaise a makeover, many trendy food spots have started calling all kinds of creamy sauces “aioli,” but I can’t stand by and let this go unchallenged. Aioli is not the same thing as “fancy mayo,” as some would have you think. Aioli stands apart as a distinct and delightful creation all its own.
The term, when broken down, simply translates to “garlic and oil.” So, to truly be called aioli, both garlic and oil must be included. Can egg yolks serve as an emulsifier? Absolutely, but they aren’t necessary. Garlic-flavored mayonnaise might be referred to as aioli, but not every aioli qualifies as mayonnaise.
You’ll need one of these:
Natural Granite Mortar and Pestle
Marble Mortar and Pestle
Porcelain Mortar and Pestle
Actually, my go-to aioli is vegan—packed with garlic and minimal extras. While it does require a bit of elbow grease (everyone’s hands need a purpose), gently emulsifying neutral oil with crushed garlic results in the most intense garlic flavor you’ll ever experience. I follow Chef John's method, and I credit him for showing me the brilliance of aioli in its purest form. The only variation I make is using canola oil instead of olive oil, so the garlic flavor remains the star. To create your own, you’ll need:
4-5 garlic cloves (use five if they're small)
1/2 teaspoon of salt
1 teaspoon of lemon juice
1/2 cup canola oil (or olive oil, if you prefer)
A mortar and pestle
Start by roughly chopping the garlic, placing it in the mortar, and sprinkling salt over it. Mash it well for about five minutes until you’ve got a fine paste.
Add the lemon juice and stir it in. Next, add a teaspoon of oil, and mash and mix vigorously until the oil is fully incorporated (you shouldn’t see any “oil slick” on top). Continue this process, adding a teaspoon at a time, until you've used the full half cup of oil. It may look a little lumpy at first, but soon it will emulsify into a smooth, glossy sauce. Drizzle it on meat, dip chips, spread it on potatoes, or top roasted vegetables. Of course, it’s just as perfect as fancy mayo; it’s divine on a burger.
