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Garlic Aioli Sauce

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Garlic aioli

Garlic aioli

Sheri L Giblin / Getty Images

Garlic Ailoi Recipe

Aioli is a tangy emulsified sauce that's similar to mayonnaise but is made with olive oil instead of ordinary vegetable oil. A healthy measure of garlic gives this aioli recipe its punch.

Aioli makes a delicious sandwich spread or dip, and it can also be served atop grilled meat or fish. And for a real treat, try it with French fries.

When you're making an emulsified sauce or dressing, it's a good idea to let your ingredients (in this case, the eggs) sit out at room temperature for a while before you start. It's more difficult for the emulsion to form if the ingredients are cold.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 3 egg yolks
  • 1 pint extra virgin olive oil
  • 8 cloves garlic
  • 2-3 tsp lemon juice
  • 1 tsp Kosher salt, or to taste


  1. Let all your ingredients come to room temperature before you begin.

  2. In a small glass bowl, mash the garlic and the salt together until they form a paste.

  3. Add the egg yolks and whisk vigorously until the mixture is smooth. Note: You can use an electric hand mixer, stand mixer or even a blender for this.

  4. Now, with the mixer or blender going full speed (or with your arm whisking as hard as it can) add the olive oil very slowly, as little as a drop at a time.

  5. When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your emulsion.

  6. When the aioli thickens, add a bit more lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon if the mixture gets too thick.

  7. Finish the aioli with the remaining lemon juice, both to add a bit of tang as well as to achieve the right consistency.

  8. Store unused aioli in the refrigerator, where it should keep for a day or two.
Makes slightly more than 2 cups of aioli.
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