How to make it

  • Have all the ingredients at room temperature
  • Peel the garlic, and combine the garlic, egg yolks, mustard, salt and pepper in a blender.
  • Cover and blend at medium speed until smooth, with the blender running, remove the coveror the little addittions cover and slowly pour in half the oil in a steady stream.
  • Stop the Blender and scrape down sides of jar
  • Cover and turn to medium speed, uncover and add the lemon juice, then the remaining oil in a slow stream as before, stopping the blender to scrape down sides occasionally as the sauce thickens.
  • Chill and serve.
  • In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).

Reviews & Comments 2

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    " It was excellent "
    krumkake ate it and said...
    My daughter will love you for this (as do I!) - this is just the best "topping" for so many things, and I am so anxious to try your version...delicious, I'm sure - thanks ~
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Wonderful recipe and it keeps vampires at bay - how delightful and cute! I love aioli - it's so delicious and decadent. Thank you for sharing your recipe!
    Was this review helpful? Yes Flag

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