How to make
The egg is brought to room temperature before starting, because a warm egg emulsifies more easily and gives the classic aioli sauce a smooth, glossy texture. The garlic cloves are peeled and crushed lightly, then added to a tall, narrow blending jar with the egg, lemon juice, Dijon mustard, salt and a small pinch of white pepper.
An immersion blender is placed all the way to the bottom of the jar, covering the egg. The oil is poured in slowly, then the blender is switched on and kept still for about 20 seconds, until a thick pale cream begins to form at the base. Once the aioli starts to thicken, the blender is lifted very slowly through the oil so the sauce emulsifies evenly.
When the sauce is thick, creamy and spoonable, it is blended for another 10 to 15 seconds to make it completely smooth. If the aioli feels too dense, a teaspoon of cold water or a few extra drops of lemon juice can be mixed in to loosen it without making it runny.
The chopped parsley is stirred in at the end, so the aioli keeps its clean garlic flavor and gets small fresh green flecks. The sauce is tasted and adjusted with a little more salt or lemon juice if needed.
The finished classic aioli is transferred to a small glass bowl and chilled for 15 minutes before serving, if time allows.
It is excellent with roasted potatoes, grilled fish, seafood, vegetables, sandwiches or fries. Because it contains raw egg, it should be kept covered in the refrigerator and used within 2 days.
For more flavorful sauces to complete your meal, try the rich classic gravy sauce and the smoky Spanish romesco sauce next.
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