Easy Garlic Aioli

Garlic aioli is a timeless kitchen staple.

Warning: once you whip up this garlic aioli, plain mayo may never cut it again.

It’s garlicky, creamy, and just the right amount of fancy without being fussy. Dunk your fries, slather it on burgers, or drizzle it over roasted veggies—you’ll want it on everything.

Ingredients

1-2 garlic cloves pressed or minced

Pinch of kosher salt

Juice of ½ lemon

2 fresh egg yolks at room temperature

1 cup extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

Instructions

1. Place the 2 pressed garlic cloves, 2 egg yolks, ¼ teaspoon kosher salt, and juice of ½ a lemon into a measuring cup or wide-mouth mason jar for an immersion blender or the bowl of a food processor, if using.

2. Blend the egg yolk mixture together for about 30 seconds to activate the thickening qualities in the yolks.

3. Pour in the olive oil, then blend with the immersion blender (move the blender up and down in the jar or food processor to get the oil well incorporated) for a minute, then check on the consistency. It should be smooth, creamy, and thick, like a slightly-loose mayonnaise.

4. Give a taste, and season with kosher salt and black pepper to taste.

5. Keep the garlic aioli in an airtight container in the fridge for up to a week.