All about aioli: Demystifying that weird white sauce

Photo by Robert Amico

By Kevin Ryan /// Staff Writer

The Bon has been serving aioli at almost every meal now, and I keep hearing people ask what it is. An excellent question!

Aioli is an important sauce for everyone to know, as it is possibly the most delicious condiment if done properly. This sauce was born in the Provence region of France and is used as a simple condiment for many grilled vegetables and meats. Usually when the French do anything, it is highly complex and hard to replicate, but since aioli is from a traditionally poorer, rural region of France, it’s quite simple and easy for anyone to make.  

The process is similar to making mayonnaise, just with some garlic paste added for extra flavor. The oil is emulsified (which just means that the oil is suspended in water-soluble compounds) with the help of egg yolk, lemon juice and garlic. Dijon mustard also works as a great emulsifier.

Here is a recipe for a classic aioli:

Finely mince one large clove of garlic. Sprinkle with a generous pinch of coarse salt, then mash and spread the garlic against the cutting board with the flat of your knife until it becomes a paste.

Place the paste in a bowl with a raw egg yolk and a teaspoon of lemon juice. Whisk together. Roll up a towel to make a circle and rest the bowl in it to stop it from slipping. Add 1/2 cup of oil, very slowly at first until it is well combined, then at a slow, steady drizzle until it is all combined, stirring constantly. You can add herbs or Dijon mustard to give it more flavor, but I like mine plain, on a sandwich or with some veggies.