How to Make the Perfect Aioli From Scratch, According to an Award-Winning Chef

Separate the yolks from the whites of 2 eggs, discarding the whites.

Add 1/4 teaspoon of lemon zest to the bowl with the egg yolks.

Squeeze the juice of 1 lemon into the bowl.

Microplane 1/2 clove of garlic into a fine paste and add it to the bowl.

Add a little water to the mixture to help stabilize the emulsion.

Whisk the mixture until it starts to form an off-yellow color, indicating the start of emulsification.

Place a cloth under the bowl to stabilize it while whisking.

Slowly drizzle in olive oil while whisking continuously to stabilize the emulsion.

If the emulsion starts to break, add a little water to help stabilize it again.

Continue whisking until the aioli reaches a creamy texture and is a nice yellow color.

Season with additional salt to taste.

Equipment Needed

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