Recipe: Old School, Handmade Aioli

Apr 1st, 2015 | By | Category: blog, cook something, vegetables and pasta
Beth Vlasich Pav adds garlic paste to her aioli.

Beth Vlasich Pav adds garlic paste to her aioli. Image © Cecilia Nasti.

Beth Vlasich Pav is a culinary educator, chef and author of numerous articles, recipes and an upcoming cookbook. Prior to her culinary career, she was a television and industrial video writer/producer. In her own words she says, “…so similar is a producer to a culinarian; both use a visual “tool” to create a story…”

And the story she’s telling here is an oldie and a goodie: Aioli – The Old-School and Handmade Method.


2 egg yolks

1 Cup of vegetable oil (on the show she used extra virgin olive oil)

2-3 small cloves of garlic, smashed w/ salt to a paste (see below) [on the show she used 6 small cloves of garlic]

1/2 teaspoon kosher salt

1Tablespoon of fresh squeezed lemon juice, ice-cold

1 tablespoon of water, ice-cold


Secure a medium size stainless steel mixing bowl on your countertop.  Pour egg yolks into the bowl.  Gently whisk the eggs together to combine.  Very slowly begin drizzling the vegetable oil in a gentle stream into the middle of the eggs; whisking consistently.  Continue the oil drizzle and whisking until the oil and egg begin to incorporate.

The mixture will become thicker and more dense.  When this begins to happen stop drizzling and whisking.  Add 1tsp each of the lemon juice and water.  Whisk the liquids into the oil/egg mixture.  This will lighten the mixture both in texture and color.

Continue whisking and begin adding the remaining oil.  As you do this the mixture will thicken again.  Repeat the lemon juice/water process.  Continue whisking and drizzle the remaining oil.  The consistency should be light, creamy and will be able to stand alone on your whisk.

Add the garlic paste and mix in to thoroughly incorporate.

Using a rubber spatula, scrape down the sides and dollop the aioli into a container with a lid.  Tightly seal and store in the refrigerator.  Your aioli is ready to use.  Enjoy!

Yields up to 1 1/2 C.

May be store in the refrigerator for up to one week.

Garlic Paste

Mince 3-6 small garlic cloves.  Sprinkle 1/2 teaspoon kosher salt over the minced garlic.  Using a chefs knife begin mashing the salt into the garlic with a forceful motion, pressing down with the flat side of the knife.  Continue this process by folding the garlic/salt mixture into itself, pressing and mashing.  As you continue to do this the the salt will bring out the natural  liquid from the garlic (maceration).  As you continue the turning, pressing and mashing technique it will bring all the ingredients together creating a salty garlic paste.

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