Aioli for Everything

Makes about 1¼ cups

This aioli is for you. It should be as thick (or thin) as you want, as heavy on the garlic as you want, as tangy as you want. That said, it’s a pretty classic aioli: thick and creamy and made with lots of olive oil and raw garlic. It’s my preference to make it by hand, and I think once you do, you’ll enjoy the fact that you don’t need anything other than a whisk and a bowl to pull it together. 

It goes with nearly everything, which is especially handy for those who don’t do dairy but want a little creamy something. You can always add things at the end, like finely chopped herbs, capers, or anchovies, or make a spicy aioli by stirring in a little Quick Chili Oil. 

Ingredients

• ¾ cup neutral oil, such as grapeseed or canola
• ¼ cup olive oil
• 1 large egg yolk
• 1 teaspoon Dijon mustard
• 1 to 2 garlic cloves, finely grated, plus more
• 1 tablespoon white distilled vinegar or fresh lemon juice, plus more
• Kosher salt

Preparation

1. Combine the oils together in a bowl or measuring cup with a spout.

2. Place the egg yolk, mustard, and garlic in a medium bowl. Slowly whisk in a few teaspoons of oil. Become more confident, and whisk in a little bit more oil, stopping to make sure it’s fully emulsified each time. Thin it out with a little vinegar or lemon juice if it becomes too thick. Whisk in more oil until it’s all been added. Add the rest of the vinegar or lemon juice, then season with salt and more garlic, if you think it needs it.

3. While I love the thickness of aioli, it can also be thinned with more vinegar or lemon juice (or water) if you prefer this as more of a saucy dressing.

DO AHEAD: The aioli will keep in the fridge for about a week.

EAT WITH: I use aioli on lots of things, including toast with tomatoes, smeared onto hard-boiled eggs, and as something to dip cold roast chicken into as a snack while I think about what to make for dinner.