Aioli is simple to make, and there are endless variations to keep it interesting. Try a dollop on roasted potatoes, serve as a dip with fries, spread some on a sandwich, or serve it alongside roast beef. Aioli is traditionally prepared with olive oil (unlike mayonnaise, which is ussully made with more neutral-tasting oil like canola). The Olive oil adds fruitiness and tempers the garlic's intensity.
- 1 garlic clove
- 1 egg yolk
- 1 tbsp Sicilian Lemon white balsamic vinegar
- 1 pinch dry mustard
- 3/4 cup Extra Virgin Olive Oil (Arbequina or Hojiblanca)
- Flaky sea salt
- Mash the garlic clove to a paste in a mortar with a pestle. In a small bowl, whisk in the yolk, balsamic vinegar, and dry mustard by hand and beat until frothy. Very slowly add 1 tbsp of the olive oil, just 1/4 tsp at the time, whisking well after each addition. Then slowly begin to drizzle in the remaining oil in a fine stream, continuing to whisk until aioli is thick and creamy. Finish with a sprinkle of sea salt ot taste.