Aioli

Aioli

47

"This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours."

Ingredients

30 m {{adjustedServings}} servings 178 cals
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Nutrition

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  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
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Reviews

47
  1. 59 Ratings

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Reading the reviews is very important on Allrecipes. It made sense to me that cold ingredients might work better. Mine worked perfectly with EASY tweaks as follows. 1) I CHILLED the oil first i...

This is a wonderful recipe. I am vegan and found if you use 1/4 cup of Nayonnaise instead of the eggs, it is fantastic and my non-vegan guests were none the wiser!!

I added more garlic gloves than specified, and it increased the intensity. The recipe makes quite a bit of aioli, so I would probably half it the next time. I served it on crab cakes and it was...