Aioli Sauce Recipe


Aioli Sauce Recipe

There are many versions of this Aioli Sauce Recipe but come right down to it Aioli is mayonnaise with garlic or whatever else you would like to put in it. It can be made with oil only, as it is in Granada in the South of Spain, where it is called Alioli, originally All-i-Oli; all-garlic and Oli-olive oil. To make it they only use garlic and olive oil and crush the garlic with the olive oil slowly until it becomes a paste then whipping it into mayonnaise consistency.


  • 1 clove of garlic crushed
  • Kosher salt
  • 2 egg yolks See Note below
  • About 1/2 cup olive oil
  • 2 teaspoons lemon juice or tarragon vinegar
  • pinch of cayenne pepper.


  • Crush the garlic and salt together in a mortar and pestle till it forms a paste.
  • In a medium bowl, add egg yolks one at a time and beat until combined. (Hint: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.
  • Slowly drip in oil, as for making mayonnaise, beating constantly.
  • When sauce begins to thicken, stir in lemon juice or vinegar and continue to add oil, gradually increasing to a steady trickle. Enough oil has been added when sauce becomes really thick.
  • Add a pinch of Cayenne pepper and stir in to complete the sauce. Makes about 1 cup.


NOTE: Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. But they won't have to forgo this aioli altogether. Just use pasteurized egg yolk instead or do like they do in Granada and replace it with oil.

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