Aioli

By Melissa Clark

Aioli
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(652)
Comments
Read comments

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one.

Featured in: Garlic Aioli With Roasted Vegetables

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Ingredients

Yield:About 1 cup
  • 1 to 3garlic cloves, grated or mashed to a paste
  • 1teaspoon lemon juice, more to taste
  • ⅛teaspoon fine sea salt, more to taste
  • 1large egg
  • 1large egg yolk
  • ¾cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

196 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 47 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer.

  2. Step 2

    Taste for seasoning and add more salt and lemon juice if needed.

Ratings

4 out of 5
652 user ratings
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Comments

George Burger

I really think people go way too crazy over raw eggs. I've been making recipes for over 30 yrs using raw eggs- mayo, aioli and steak tartare (a dbl raw whammy). Neither I nor any others ever became ill. Now, if you have health problems with food or immune system issues- by all means practice caution!

LPM

This tastes bitter. Better not to use EVOO. Here's why: When extra virgin olive oil is beaten at high speeds, such as in a blender, the polyphenols seperate into small droplets and become more evenly distributed in the emulsion. Polyphenols are bitter in taste and when they become so dispersed, they become detectable to the human tounge. This effect is undetectable when lower speed methods are usee

Jane

Since the aioli uses raw eggs, how perishable is it? or how long can it be kept in the refrigerator?

luis guerra

No need to add the oil slowly on a thin steady stream. Add all the ingredients in the plastic container of your hand held blender. Insert the blender in the container, hold it steady at the bottom and run it continuously until the blended yellow mixture has absorbed most of the oil. After reaching that point just move the blender up and down until the content is completely blended. The modern blenders are so powerful that the blending will happen no matter what.

sheila38

I’ve wasted too many ingredients trying to make aioli with a mini food processor. I bought a immersion blender and it did the trick.

Leonie

The consistency turned out perfect, but it was very spicy and kind of bitter. Will use less garlic next time and neutral oil instead of olive.

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