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Modern Garlic Aioli Base
Built as a foundational sauce designed to shift at home using Day of the Dead hot sauces and spices—without sacrificing balance or technique.
Ingredients
- 1 large egg, room temperature
- 1 cup Tripolizza Extra-Virgin Olive Oil
- 1 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ¾ tsp Tobias Garlic Salt
- Optional: pinch white pepper
Method
- Add all ingredients to a tall blending container.
- Place immersion blender fully at the bottom.
- Blend without moving for 10 seconds until emulsification begins.
- Slowly raise blender to fully incorporate.
- Taste and fine-tune seasoning.
Chef George Technique
This aioli is intentionally neutral and stable. Tripolizza EVOO provides clean emulsification without bitterness, while Tobias Garlic Salt delivers depth without raw garlic bite—making this the perfect canvas sauce.
WOW at Home — Hot Sauce & Spice Shifts
Heat & Smoke: Stir in 1–2 tsp Day of the Dead Hot Sauce + pinch smoked chili powder.
Garlic Umami: Add ½ tsp Tobias Garlic Salt + roasted garlic paste.
Citrus Fire: Add lemon zest + a few drops scorpion or ghost pepper sauce.
Diablo Style: Add blackened chili spice + ghost or scorpion sauce to taste.
Serving Ideas
Steak sandwiches · Shrimp & crab cakes · Artisan burgers · Roasted vegetables · Grilled corn
Yield & Storage
Makes approximately 1¼ cups. Refrigerate and use within 5–7 days.
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Chef-Driven · Small Batch · Flavor Forward
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