--- title: Strip Tease Aioli description: This is a blog for randyschaotickitchen where I make and show off my culinary talents and provide you with my recipes image: https://randysculinarychaos.com/hubfs/Sauce%20front%20page%20pic.png --- [Skip to content](https://randysculinarychaos.com/blog/stripteaseaioli#main-content) This is a search field with an auto-suggest feature attached. - There are no suggestions because the search field is empty. [Follow us on Facebook](https://www.facebook.com) [Follow us on LinkedIn](https://www.linkedin.com) [Follow us on Twitter](https://www.twitter.com) [Follow us on Instagram](https://www.instagram.com) Hamburger Menu [DipItRealGood](https://randysculinarychaos.com/blog/tag/dipitrealgood) # Strip Tease Aioli [![Image of R.H.H](https://randysculinarychaos.com/hs-fs/hubfs/Blog%20Pic.png?width=40&height=40&name=Blog%20Pic.png)](https://randysculinarychaos.com/blog/author/r-h-h) [R.H.H](https://randysculinarychaos.com/blog/author/r-h-h) Feb 16, 2025 1:18:36 PM 2025-02-16 18:18:36 1739729916382 [Jump to Recipe](https://randysculinarychaos.com/blog/stripteaseaioli#recipe-card) [About Me](https://randysculinarychaos.com/blog/stripteaseaioli#footer) - **Subscribe** - [Facebook](http://www.facebook.com/share.php?u=https://randysculinarychaos.com/blog/stripteaseaioli&utm_medium=social&utm_source=facebook) - [Twitter](https://twitter.com/intent/tweet?original_referer=https://randysculinarychaos.com/blog/stripteaseaioli&utm_medium=social&utm_source=twitter&url=https://randysculinarychaos.com/blog/stripteaseaioli&utm_medium=social&utm_source=twitter&source=tweetbutton&text=Strip+Tease+Aioli) - [Pinterest](http://pinterest.com/pin/create/button/?url=https://randysculinarychaos.com/blog/stripteaseaioli&utm_medium=social&utm_source=pinterest&media=https://49074738.fs1.hubspotusercontent-na1.net/hubfs/49074738/Sauce%20front%20page%20pic.png) - [Email](mailto:?subject=Check%20out%20https://randysculinarychaos.com/blog/stripteaseaioli&utm_medium=social&utm_source=email%20&body=Check%20out%20https://randysculinarychaos.com/blog/stripteaseaioli&utm_medium=social&utm_source=email) ![PXL_20250216_171133945.MP~2](https://randysculinarychaos.com/hs-fs/hubfs/PXL_20250216_171133945.MP~2.jpg?height=250&name=PXL_20250216_171133945.MP~2.jpg) ## Strip Tease Aioli! By R.C.C Every Protein needs its soulmate, and this Garlic Aioli is emulsified elegance. A harmonious blend of bold garlic, bright lemon, and creamy golden goodness.  - **Category:** Dip it Real Good - **Cuisine:** Italian - **Servings:** 8 - **Prep Time:** 30min - **Cook Time:** 10min - **Total Time:** 30min ### Ingredients #### The Base - 4 cloves fresh garlic (Frozen works great grated on a micro plane) or finely minced 1 tablespoon extra virgin olive oil (I use butter or Roasted garlic flavor) 1/4 teaspoon kosher salt   #### The Emulsion - 1 large egg yolk (room temperature is key)   1 tablespoon Dijon mustard (You can use spicy brown or country for a more rustic flare)   1 tablespoon lemon juice (freshly squeezed, please!)   1/2 cup neutral-flavored oil (such as grapeseed, or avocado)    #### Finishing Touches: - 1 tablespoon finely chopped fresh parsley 1/2 teaspoon freshly ground black pepper Pinch of cayenne pepper (optional, for a little kick) Pinch of Turmeric for a deeper golden hue Pinch of Paprika for a smokier touch   #### Equipment - Small saucepan Medium-sized bowl (glass or stainless steel is best) Whisk (or immersion blender for a smoother texture) ### Intructions 1. **Garlic Confit:** In the small saucepan, combine the minced garlic, olive oil, and salt. Cook over low heat for about 5-7 minutes, or until the garlic is fragrant and softened but not browned. This gentle cooking mellows the garlic's harshness and infuses the oil with its flavor. Let cool slightly. **The Base:** In your mixing bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until slightly thickened. **The Emulsion:** *This is where the magic happens.* While whisking continuously (or using your immersion blender), *very slowly* drizzle the neutral oil into the egg yolk mixture. The key is to add the oil in a thin, steady stream, allowing the emulsion to form. If you add the oil too quickly, the aioli will separate. Continue whisking until the aioli is thick and pale yellow. **Garlic Infusion:** Add the cooled garlic and its infused oil to the aioli. Whisk or blend until well combined. **Finishing Touches:** Stir in the chopped parsley, black pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed. You might want a touch more lemon juice or salt. **Chill:** Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld. This will also help it thicken slightly. ### Notes - **Garlic Roasting:** For an even milder garlic flavor, you can roast the garlic cloves before mincing them. - **Flavor Variations:** Feel free to experiment with other additions, such as a pinch of smoked paprika, a few drops of hot sauce, or some finely chopped herbs like chives or tarragon. - **Freshness:** This aioli is best enjoyed within a few days.   ### Nutrition - **Serving:** 1 Serving - **Calories:** 350 calories Print Recipe ## Comments ![Blog Pic](https://randysculinarychaos.com/hs-fs/hubfs/Blog%20Pic.png?width=160&height=160&name=Blog%20Pic.png) ###### Welcome To Randy's Chaotic Kitchen! I'm a Tasmanian devil in the kitchen, but hey, don't let the whirlwind fool you – I know *exactly* what I'm doing. 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