Aioli Recipe
French · Condiment · 15 min total
A classic Provençal garlic mayonnaise, perfect for dipping vegetables, spreading on sandwiches, or serving with seafood.
15
min prep
min prep
8
servings
servings
260
kcal/serving
kcal/serving
Ingredients
- 2 large egg yolks
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1 cup extra-virgin olive oil
- 1 tablespoon water (optional, for thinning)
Instructions
- In a medium bowl, whisk together egg yolks, minced garlic, lemon juice, and salt until well combined and slightly thickened.
- Very slowly, drop by drop, whisk in the olive oil. Continue whisking constantly until the mixture begins to emulsify and thicken.
- Once emulsion starts, add the remaining oil in a thin, steady stream while whisking vigorously until all oil is incorporated and aioli is thick and creamy.
- If aioli is too thick, whisk in water 1 teaspoon at a time until desired consistency is reached.
- Taste and adjust seasoning with additional salt or lemon juice if needed.
Tips
- Use room temperature eggs for easier emulsification.
- If aioli breaks, whisk another egg yolk in a clean bowl and slowly whisk in the broken mixture.
- Store in an airtight container in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms