Chapter 2 · The French Laundry Years

Garlic Aioli

15 min|Intermediate|French Bistro|Serves 10

Garlic Aioli

French Bistro · France · 15 min · Serves 10

The Story

Using confit garlic gives you depth without the raw burn. That means you can push the garlic flavor hard and still end up with something elegant enough for fish, potatoes, or vegetables.

Method

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Blend the garlic confit, egg yolks, salt, and lemon juice until smooth.

With the blender or food processor running, stream in the oils a little at a time.

Add the water as needed to keep the aioli loose and creamy.

Taste and adjust with more salt or lemon.

Jason's Notes

Aioli should taste like garlic first and mayonnaise second. This version stays smooth and powerful without getting harsh or raw.

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Garlic Aioli

Garlic Aioli

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