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Aioli | Two Ways

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Aioli | Two Ways

- Amanda

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If there is one sauce that can help you sail through summer lunches and patio dinners, it's aioli. If you've never made it, you'll be relieved by how easy it is -- get out your whisk and you're half way there.

The following are two versions. The Old Bay Aioli is handy for all fish and shellfish -- i.e. grilled fish, fried calamari, and boiled crab. You can also serve the Preserved Lemon Aioli with any seafood; otherwise, whip up some to go with grilled lamb chops, a burger, roasted vegetables, or a chicken salad. And if you want a plain aioli, then just leave out the preserved lemon in the Preserved Lemon Aioli recipe, and you'll be all set.

Before you get started, here are my Aioli Cardinal Rules:

  • • Let your egg come to room temperature.
  • Find a friend/spouse/child to pour in the oil as you whisk.
  • Don't wimp out on the whisking: count it as exercise!
  • If your aioli breaks, stop what you're doing. Start a new aioli and whisk the broken aioli into it.
  • I mix canola and olive oil because I find all-olive-oil aioli overpowering.
  • Always taste aioli at the end and adjust the acid and salt.
  • • If your aioli is too thick, add a little water to thin it. If it's too thin, you're stuck with it but it will still taste great!

Old Bay Aioli

Old Bay Aioli

Makes about 1 cup

  • 1 large egg yolk
  • 1 tablespoon cider vinegar, plus more to taste
  • 1 garlic clove, mashed
  • Salt
  • 3/4 cup canola oil
  • 1/4 cup olive oil
  • 1 teaspoon Old Bay seasoning

See the full recipe (and save and print it) here.

Preserved Lemon Aioli

Preserved Lemon Aioli

Makes about 1 cup

  • 1 large egg yolk
  • 1/2 tablespoon lemon juice, plus more if desired
  • 1 garlic clove, mashed
  • Salt
  • 5 ounces canola oil
  • 1/4 cup olive oil
  • 1 to 2 tablespoons finely chopped preserved lemon

See the full recipe (and save and print it) here.