American Aioli – Less Creamy – Less Thick

Aioli at restaurants in America is usually not as thick as mayonnaise. This recipe is related to my blog post Thomas Keller’s Mayonnaise Or Aioli. Here is a recipe adapted from a recipe in a video by ChefSteps for making American aioli. The sugar can be substituted with honey or agave, and the vinegar can be substituted with lemon juice or different types of vinegar. Consider chilling the sauce and serving it on a sandwich or as a dip with crudités [1][2] or fries.

Note: 1) making taco sauce with aioli with agave and cayenne may be interesting

Ingredients

1/4 cup water
1/4 teaspoon table salt (1/2 teaspoon Diamond kosher salt, a pinch and a dash of Morton kosher salt)
1 teaspoon vinegar
1/2 teaspoon sugar
2 garlic cloves
2 egg yolks
1 cup oil

Instructions

Add everything but the egg yolks and oil to a blender container
Blend the ingredients to make a smooth sauce
Add the egg yolks
Blend the ingredients to make a smooth sauce
Add the oil slowly while the blender is running, or in small amounts by turning the blender off and on