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Aioli is a type of mayonnaise mad with garlic, egg, lemon juice and olive oil. Provence, France is the birthplace of Aioli, an assertive & garlicky mayonnaise. Aioli is French for “garlic,” ai, and “oil,” oli. It is easy to make and store s up to one week in the fridge. It lends itself to many variations.


2 Garlic Cloves

2 Large Egg Yolks

1 Tablespoon Lemon Juice

1 Teaspoon Dijon Mustard

½ Cup Olive Oil

¼ Teaspoon Salt

¼ Teaspoon White Pepper

Chop the garlic to a paste like consistency. Place the garlic in a medium size mixing bowl. Add the egg yolks, lemon juice and the mustard. In a slow and steady stream, whisk in the olive oil to form an emulsion while whisking constantly. The consistency should be like mayonnaise. If the Aioli becomes too thick, just add a few drops of warm water. Season with the salt & pepper. Cover and refrigerate until you are ready to use. Makes 1 cup.


Basil Pesto Aioli: Add ½ cup basil pesto to the bas aioli recipe.

Red Pepper Aioli: Add ½ cup of prepared pureed roasted red peppers to the basic aioli recipe.

Double Lemon Aioli: Increase the amount of lemon juice to 2 tablespoons and add 1 teaspoon grated lemon rind to the basic aioli recipe.

Cranberry Aioli: Combine ½ cup of frozen cranberries with ½ cup orange juice and ¼ cup of light brown sugar in a small saucepan. Simmer over low heat until the juice is reduced by half. In a food processor or blender, blend the cranberry mixture until smooth, then add to the basic aioli recipe.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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