Aioli

Aioli has an undeserved reputation as a tricky, finicky condiment that takes a lot of skill and patience to make at home. The truth is it’s actually pretty simple. All you need is patience. Just whisk a few ingredients together (no food processor or immersion blender needed) and you have a luxurious sauce that improves everything it touches.

The key to this flavorful garlic aioli recipe is twofold: First, thoroughly smash your garlic into a smooth paste. This is easy to do with the side of your knife if you add a pinch of kosher salt on top; the salt acts as an abrasive, helping to break down the cloves’ fibers. If you have a rasp-style grater, you can use it to break down the garlic instead. Second, use a sturdy whisk to mix the oil into the other ingredients little by little until you have a silky emulsion.

Slather the aioli on bread, serve it with a fish stew, crab cakes, or a Spanish egg-and-potato tortilla, or use it as a dipping sauce for french fries, poached shrimp, or veggies (especially artichokes and green beans). Wanna switch it up? Whisk in some fresh herbs or a dollop of pesto. Add spice via smoked paprika, sriracha, or chipotle paste (chipotle aioli and sweet potato fries make a perfect match). There’s no wrong way to enjoy it.

Worried about using raw egg yolk? Coddle it first by gently dropping the whole egg (in the shell) into a pot of boiling water. Cook the egg for one minute before shocking it in ice water and separating the yolk.