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 servings 178 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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  • Prep

  • Ready In

  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.

Reviews

47
  1. 59 Ratings

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Most helpful

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...

Most helpful critical

This was my first attempt at making aioli from scratch - and I don't know whether I messed something up, or if this is just a gross recipe, but considering I'm a pretty good cook, I believe this...

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...

There is an old wives tale from Spain that says, when beating in the olive oil 1) always go in the same direction and 2) don't look at it while beating it, look away. Else the mixture will be t...

nice simple base. i roasted my cloves of garlic in the oven in their jackets, then squeezed them out, gave a nice little variation.

This is very good!! The best way to make alioli is using a blender. Mix the eggs, garlic and salt in the blender for a few seconds and then start adding the oil in a fine stream with the blender...

This was very good: I made it to go with a Crab Cake recipe I also found on this site..Thanks!!

Tastes like home. I like to use an electric hand mixer its so much faster and gives the exact same taste and texture. Granted the traditional recipe does not have eggs but it is a lot harder to ...

This was my first attempt at making aioli from scratch - and I don't know whether I messed something up, or if this is just a gross recipe, but considering I'm a pretty good cook, I believe this...