How to Make Aïoli

[Narrator] Making aioli.

Aioli is a garlicky version of mayonnaise.

It's a thick, rich sauce that

complements seafood, shellfish, or crudite.

First, we're going to make a basic mayonnaise.

Start with all your ingredients at room temperature.

First, put an egg yolk into a mixing bowl.

Next, we're going to add a spoonful of mustard.

This is not essential, but it will add flavor

and help emulsify the mixture.

Next, we'll add some vinegar and lemon juice

and whisk everything together.

Now, we'll gradually whisk in the oil.

Starting a few drops at a time

and then gradually adding more.

Adding the oil slowly and whisking constantly

helps to get it well incorporated,

which keeps the sauce from breaking.

If the mixture should separate,

stop adding oil and just whisk

until everything comes together.

We'll just keep adding oil slowly

and whisking until all of the oil has been absorbed

and the mixture is fully emulsified.

Emulsification is when one liquid is dispersed

and suspended in tiny droplets throughout another liquid.

Note that the egg yolk in this recipe is not cooked,

which may be of concern if there is

a problem with salmonella in your area.

Once all the oil has been whisked in,

the mixture should be thick and opaque.

Let's add some salt and white pepper and whisk them in.

Now, here is where our mayonnaise

is transformed into aioli with the addition of garlic.

Add a pinch of salt to the garlic and mince it all together.

Than, whisk the mixture into the mayonnaise.

Now, the aioli is done and ready to be eaten.

Keep it covered and chilled until you're ready to use it.

Aioli can be kept for up to two days in the refrigerator.

If it separates after you make it,

whisk in one room temperature egg yolk

to re-emulsify the mixture.

Aioli is delicious with fresh sugar snap peas.