Aioli (Garlic Mayonnaise)

Aioli (Garlic Mayonnaise)


"This mayonnaise is quick and easy to make."


15 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a bowl, whisk together the Dijon mustard and egg yolk. Slowly pour in olive oil while whisking rapidly. After all the olive oil is in the mixture, blend in the garlic and lemon juice. Season with salt and pepper.
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Your rating



  1. 26 Ratings


Delicious! If you read the other reviews that said this didn't "set" then they probably made one or both of these mistakes: The blender you use to make the mayonnaise must be COMPLETELY, UTTER...

I like it a LOT! I put a shallow metal bowl on a dish cloth draped over a larger bowl. Much easier to whisk. The bowl was DRY and the yolk room temperature. The dijon mustard, lemon juice, s...

My friend in Valencia Spain taught me to make this wonderful aioli. I make it on Thanksgiving to serve over halved, scored, oven baked potatoes, sprinkled with olive oil and paprika. Add this sa...

My husband went nuts over this recipe, it was incredible with crab cakes. We ate it ALL at dinner with just us two! I read all the reviews and suggestions...egg yolk at room temperature, add pa...

Tweaked by less oil (about half),double the dijon and garlic, used lime juice and seasoned with salt, cracked pepper and a couple of pinches of sugar just to balance the taste. Fabulous consiste...

I found this recipe easy to make in my blender the first time. The second time I used a different blender and tried two batches--to no avail. So...I took about 1 cup of canola mayonnaise, whip...

Excellent alternative to plain store-bought mayonnaise! Although I think the recipe calls for a bit too much oil, the first time I tried the recipe it seemed to be setting until the last little ...

I used this recipe and added some fresh Tarragon. I then used it as a dipping sauce for fresh deepfried Artichoke hearts.

It came out perfect. Although I added a little more oil, it was so thick.and also added extra garlic.