Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Aioli all'Italiana

Serves 4 to 6 Dip vegetarian, Appetizers

Aioli all'Italiana

Aioli all'Italiana finds its roots nestled between the rolling hills of Piedmont and the rugged Ligurian coastline. It's a familiar staple, brought to life in the home kitchens where olive oil flows freely and salt is pinched with instinctive precision. This is aioli as it's truly made in Italy, resting comfortably on a table without pretense, a nod to the everyday elegance of Italian home cooking.

Velvety and rich, this aioli embraces the mouth with the warmth of good olive oil and a gentle, garlicky punch. The egg yolks lend a creamy foundation, lifted by a whisper of lemon juice that brightens without overpowering. It's a simple pleasure, meant to be savored with crusty bread or drizzled over freshly cooked vegetables, each taste a reminder of its uncomplicated origins.

Ingredients

  • 2egg yolks
  • 3 clovesgarlic — pounded
  • 200 mlextra virgin olive oil
  • 1 tbsplemon juice
  • to tastefine sea salt

Method

  1. Begin by peeling 3 cloves of garlic and placing them in a mortar. Use a pestle to pound the garlic until it forms a smooth paste. This step is crucial as it releases the essential oils from the garlic, which will flavor the aioli.
  2. Add 2 egg yolks to the garlic paste in the mortar. Continue to pound the mixture until it achieves a uniform texture, resembling coarse pesto. This ensures that the egg yolks are fully incorporated with the garlic, forming the base of the aioli.
  3. Slowly drizzle in 200 ml of extra virgin olive oil, a little at a time, while continuously stirring the mixture with the pestle. This gradual addition is key to emulsifying the oil with the egg yolk and garlic mixture, creating a thick and creamy consistency. If the mixture begins to split, pause the addition of oil and stir until it comes back together.
  4. Once the oil is fully incorporated, add 1 tablespoon of lemon juice to the mixture. Stir well to combine. The lemon juice not only adds a bright flavor but also helps stabilize the emulsion.
  5. Season the aioli with fine sea salt to taste. It's best to taste the aioli on a piece of bread to judge the seasoning accurately, as the bread will be a common accompaniment.
  6. Allow the aioli to rest for about 10 minutes at room temperature. This resting period allows the flavors of the garlic and lemon to meld and mellow, resulting in a more balanced taste.
  7. Serve the Aioli all'Italiana with fresh vegetables or crusty bread. The aioli should have a smooth texture and a rich, garlicky aroma, perfect for dipping.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine