Aioli and alioli are basically the same thing except for the eggyolk. Aioli is French and it has the eggyolk, alioli doesn’t have eggyolk and is Spanish I think, don’t quote me on that. Now that you know that bit of useless information, I always go for the eggyolk. I love eggs beyond any other food because they are magical. They can turn almost anything into something decadent. This mayo, which is basically what this is, can be used as a spread, a dip, or just by the spoonful if you’re into that kind of thing.
Ingredients
– 1 large garlic clove (peeled)
– 1 large egg yolk
– 1 teaspoon salt
– 1.5 cup peanut oil (can be substituted with canola)
– Quarter cup sesame seed oil
– 1 teaspoon Dijon mustard
– Yuzu juice (to taste) (substitute with lemon or lime)
– Black pepper (to taste)
Put the egg yolk in a big bowl with the mustard and whisk until homogeneous. Drizzle the peanut oil while you’re still whisking so it doesn’t separate. This is where you’ll be testing your forearm strength. Add the sesame oil next until it’s all incorporated. Once done with that, smash the garlic with the salt so it’s a paste and add it to the mixture. Add yuzu juice to taste and season with salt and pepper to taste. If you need larger amounts, you can add as much oil as you want, the egg yolk is a magical vessel that can emulsify an almost infinite amount of oil, just make sure you season it so it’s delicious.