How to make it

  • In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.
  • Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely combined into the garlic mix.
  • Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.
  • Beat in the lemon juice to taste and use as desired.
  • 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 3

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    " It was excellent "
    ayngelwing ate it and said...
    Mmmmmmm-mmmmmmm, heaven! I looove aioli, thank you for sharing.. 5!
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    " It was excellent "
    gagagrits ate it and said...
    Home made mayonnaise is one of my favorit things! I love this post along with the little language lesson, very nice!
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    " It was excellent "
    lunasea ate it and said...
    I love homemade mayonnaise - it is so flavorful and luscious. Thanks so much - wonderful post!
    Was this review helpful? Yes Flag

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