garlic aioli

I’m sure we’ve mentioned before that at Kootenay Spice, we absolutely love garlic! This garlic aioli recipe is a long-time favourite of ours, known to many of our friends as ‘that awesome garlic sauce’.

We use this sauce with so many meals! Dipping crab, steaks, lobster, pork, any meat really! It also makes a fabulous base for Caesar salad dressing. If you love garlic, this is a must-try recipe!

You will need:

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1 room temperature egg yolk (let egg sit at room temperature for about an hour before separating)
½ cup vegetable oil
5 cloves garlic
Pinch rock salt
Splash of lemon  juice

First, we need to create somewhat of a paste with the garlic. Start off by carefully squishing it with the base of the blade of a large knife and chopping it into small pieces. Add a pinch of rock salt (we use Kootenay Spice Smoked Rock Salt).  DSC05044

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Continue chopping and squishing until it starts to form a paste.

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Put the egg yolk and garlic paste in a small mixing bowl and whisk together. An electric hand mixer is ideal if you have one. Shannon also has a Tupperware® chopper/mixer that works quite well.

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While whisking, add the oil very slowly, a few drips at a time to start. Too much oil at the beginning will result in the aioli not thickening. The whisking process should take at least ten minutes, up to 20.

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Continue drizzling the oil into the bowl while whisking. You can add up to a teaspoon at a time once you are about half way through your oil and the sauce is beginning to thicken. Once the oil is used up, add a few drops of lemon juice and whisk it into the mix.

The end result should have a consistency like soft butter, or a little thicker than mayo.

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There you have it, Kootenay Spice’s garlic aioli, a.k.a. ‘awesome garlic sauce’. Enjoy!

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