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Homemade Aioli

Real aioli is garlic emulsified into egg yolk and olive oil — essentially a garlic mayonnaise made by hand. The mortar-and-pestle method from Provence produces the silkiest result, but a bowl and whisk works fine. Use good olive oil (the flavor has nowhere to hide) and enough garlic to make a statement.

Prep: 15 min Serves: 8

Instructions

  1. Pound the garlic with a generous pinch of salt in a mortar until you have a smooth paste. (Alternatively, mince the garlic and mash it with the flat of a knife and salt on a cutting board until it becomes a paste.)

  2. Transfer the garlic paste to a medium bowl. Add the egg yolks and whisk until combined.

  3. Begin adding olive oil drop by drop, whisking constantly. This is not an exaggeration — the first 2 tablespoons must go in one drop at a time. If you rush, the emulsion will break.

  4. Once the mixture begins to thicken and look like mayonnaise, you can increase to a thin, steady stream. Continue whisking and adding oil until all of it is incorporated.

  5. Whisk in lemon juice and cold water. Taste and adjust salt.

  6. Cover and refrigerate. Aioli keeps for up to 4 days. The garlic flavor will intensify as it sits.