If you find it almost impossible to stop dunking fries, vegetables, or your fingers into homemade aïoli or dressing, then you’re enjoying the magic of emulsification. What is that, exactly? It’s the process of combining two liquids that don’t normally mix (like oil and vinegar) into a creamy, unified concoction. But dispersing and suspending tiny droplets of one liquid throughout the other takes patience, so don’t rush. Start adding the oil a drop at a time while whisking constantly. Work up to a slow, steady drizzle, whisking all the time. This classic, garlicky aïoli is delicious for dipping, stirring into a fish stew, or simply spreading on thick slices of country bread.
Get the recipe for Garlic Aïoli