How to Make Aioli from Scratch | Tips & Techniques by All Things Barbecue

Start by roasting garlic in 2 cups of olive oil over low heat until soft.

Scoop out the garlic cloves once they are soft and a little brown.

Pour out about 1 cup of the oil and let it cool for aioli preparation.

In a bowl, combine 1 egg yolk and 0.5 tablespoons of lemon juice, whisking together.

Slowly add the cooled olive oil to the egg yolk mixture, starting with just a drop at first to emulsify.

Continue to add the oil gradually, increasing the amount as the mixture thickens.

Once all the oil is incorporated, mince the roasted garlic and add it to the aioli.

Add 2 tablespoons of jalapeno mustard to the mixture and whisk until combined.

Taste the aioli and adjust with salt and pepper as needed.

Equipment Needed

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