Garlic-infused emulsified sauce from scratch
Aioli
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
6
3/4 cup
Difficulty
Medium
Cost
Budget
$
Aioli
Garlic-infused emulsified sauce from scratch
★4.8(8)
A rich, garlicky emulsion made from raw garlic, egg yolk, and olive oil. This classic Mediterranean condiment is bolder and more complex than any store-bought garlic mayo.
10m
Prep Time
0m
Cook Time
10m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
True aioli is an emulsion of garlic and oil—no eggs in the original Provençal version, though egg yolk makes it foolproof. The slow drizzle of oil while whisking creates a thick, creamy sauce.
French cuisine teaches us that mastering a few fundamental techniques can transform simple ingredients into something extraordinary. This recipe proves that point beautifully.
Ingredients
- 4 cloves garlic, minced to a paste with salt
- 1 large egg yolk, room temperature
- 3/4 cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
Instructions
- 1
Mash garlic with a pinch of salt into a smooth paste using the side of a knife.
- 2
Whisk egg yolk, mustard, and garlic paste together in a bowl until combined.
- 3
Begin adding olive oil drop by drop while whisking constantly until the mixture starts to thicken.
- 4
Once the emulsion holds, drizzle oil in a thin stream, whisking continuously until thick and creamy.
- 5
Whisk in lemon juice, season with salt, and adjust garlic to taste.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside a fresh baguette and salted butter
Substitutions
Egg yolkAquafaba (2 tbsp)
For a vegan version—whisk until frothy first
Olive oil50/50 olive and neutral oil
Less intense olive flavor
Tips & Storage
Pro Tips
Keep all ingredients at room temperature for the most stable emulsion.
If the aioli breaks, start with a fresh yolk and slowly whisk the broken mixture into it.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in a sealed jar for up to 3 days (contains raw egg).
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (30mg) · 6 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates20g
Fat0g
Fiber110mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is it safe to eat raw egg?
- Use pasteurized eggs if concerned. The acid from lemon juice also helps.
- Why did my aioli break?
- Oil was added too fast. Start over with a new yolk and whisk the broken aioli in slowly.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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