David’s Garlic Aioli

This aioli recipe is a great condiment choice because it is not only full of flavor but it is much better for you than store-bought mayonnaise. It is made with olive oil which is such a good source of healthy fat and really important for hormone balance as well.

You can use aioli for so many things: a dressing for slaw, a little drizzle on a taco or to spice up a burger.  There are so many possibilities! Make sure to use high-quality organic extra virgin, cold pressed olive oil. I want my Olive Oil as fresh as possible so I purchase mine from a local store, Olive Oil Taproom because it is bottled for me upon purchase.

Our friend, David, makes aioli and kindly shared this recipe with me! He is an artist in the kitchen and everything he makes has so much flavor! This mortar and pestle method requires patience but is so worth it! Enjoy!!

 

Ingredients:

4-6 garlic cloves,

pinch of salt,

pinch of smoked paprika,

½ tsp fresh lemon juice,

 1 ½ C Spanish extra virgin olive oil

 

Directions:

1. Place garlic in a mortar with a pinch of salt and pinch of smoked paprika. Using the pestle, smash the garlic cloves to makes a smooth paste. (I alternately grind circularly as well as pound it with the pestle).

2. Add lemon juice to the garlic.

3. Then, drop by drop, add the olive oil as you continue to crush the “garlicky” paste. Keep turning the pestle with a slow and continuous circular motion around the mortar as you drip the oil in slowly and steadily. Make sure the paste is soaking up the olive oil as you go.

4. Keep adding the oil drop by drop until the sauce has the consistency of thick mayonnaise. If your aioli gets too dense, add 1/2 tsp water to thin it. All told, the 20 minutes of slow motion around the mortar will be worth the reward when it’s completed.

(Makes about 1 Cup)

 

 

 

Print Recipe
David's Garlic Aioli
Prep Time 4 min
Cook Time 15 min
Servings
ppl
Prep Time 4 min
Cook Time 15 min
Servings
ppl
Instructions
  1. Place garlic in a mortar with a pinch of salt and pinch of smoked paprika. Using the pestle, smash the garlic cloves to makes a smooth paste. (I alternately grind circularly as well as pound it with the pestle).
  2. Add lemon juice to the garlic.
  3. Then, drop by drop, add the olive oil as you continue to crush the “garlicky” paste. Keep turning the pestle with a slow and continuous circular motion around the mortar as you drip the oil in slowly and steadily. Make sure the paste is soaking up the olive oil as you go.
  4. Keep adding the oil drop by drop until the sauce has the consistency of thick mayonnaise. If your aioli gets too dense, add 1/2 tsp water to thin it. All told, the 20 minutes of slow motion around the mortar will be worth the reward when it’s completed. (Makes about 1 Cup)