Aioli – Garlic Mayonnaise – Provençal Sauce


Classic Aioli

Classic Aioli

Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.
Course: Condiments
Cuisine: Catalan, Provençal, Spanish
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 cup
Author: The Cook
5 from 1 vote
Print Recipe Rate this Recipe Pin Recipe


  • 2 teaspoons lemon juice
  • 1 egg yolk, at room temperature
  • 1 clove garlic, minced and mashed into a paste
  • 1 cup extra-virgin olive oil
  • kosher salt, to taste

Recipe Instructions

  • Take a medium sized bowl and add the lemon juice, egg yolk, and garlic. Beat until well combined.
  • While whisking vigorously, drizzle a few drops of oil into bowl with egg mixture. Still whisking, drizzle in a few more drops, and continue to whisk vigorously until egg mixture is very thick and emulsified. Gradually add remaining oil in a very thin stream while whisking vigorously until the aïoli is smooth, pale yellow, and emulsified. Season with salt.

Cooks Notes & Variations

  1. Whisk in 2 teaspoons of water for a thinner aïoli.
  2. Aïoli will keep, refrigerated and covered, for up to 3 days.
  3. Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
  4. Nesting the mixing bowl on a tea towel fitted inside a stock pot creates an easy, even stabilization, which frees both your hands for simultaneous whisking and oil-pouring.

Rate this Recipe


Serving: 1cup | Calories: 256kcal | Carbohydrates: 2g | Protein: 3g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 195mg | Sodium: 10mg | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 4.8mg | Calcium: 23mg | Iron: 0.5mg

Comments via Facebook

Alternative Comment Form


Notify of

Send this to a friend