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READY IN 15 mins

Aioli (Garlic Mayonnaise)

Read Reviews (16)

"This mayonnaise is quick and easy to make." — LIANNEF

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Original recipe makes 8 servings Change Servings

1 egg yolk
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil

1/2 clove garlic, minced
lemon juice to taste
salt and pepper to taste

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Directions

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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PREP 15 mins
READY IN 15 mins

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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, UTTERLY DRY. Only make this recipe if you haven't used your blender for at least a day and it's totally air-dried. Also, you must add the oil to the blender at a very, very slow drizzle to get the mayonnaise to set up properly. Do these two things and your mayonnaise will come out perfect every time!

—PattyJoy

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Most Helpful Critical Review

Sep 26, 2007

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, whipped in about 1/4 c. or less of olive oil, added two minced garlic cloves, a splash of lemon and some pepper. Not as fabulous as the homemade on my first try, but a fine substitute.

—DawneSN

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21 Ratings

May 12, 2008

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, salt & 1/4 t paprika was whisked first, then the SLOW (this is absolutely essential--I probably whisked, very quickly, for 6 minutes or so) process of whisking the oil in, which worked *great*! At the end, I put in 1 t horseradish for more bite, paprika, and 4 cloves of garlic crushed, minced and pounded. Tomorrow, I will adjust seasonings and strain. mmm! I'm surprised I haven't seen this dip with yam 'fries' which is one of my favourites to order at a restaurant. I dunno what they put in it, but I think I'm getting closer! ps if your mayo 'separates' (tastes like yucky oil and is lumpy) don't throw it away! Get a new bowl, a new yolk with some seasoning and whisk it. Now pour in (VERY SLOWLY!!!) your ruined mayo very patiently and wha-la!! your mayo comes together beautifully ';-)

—Mjjk (aka Sammy)

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Oct 30, 2007

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 sauce and the potatoes are delightful. My entire family waits anxiously for aioli & potatoes on Thanksgiving...and all are hoping there's some they can take home. I now make each family a container of aioli. I wasn't taught to use the mustard, but was taught the egg yolk must be room temperature, and to use several cloves garlic...for a "zip" in the taste. I was also taught to use a submersive mixer...or whatever that gadget is called...that comes with it's own mixing cup. When made as Puri taught me...this recipe deserves 5 stars. Grandma Pam

—GRANDMAPAM43

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Nov 30, 2010

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 paprika, increased raw garlic to 4 cloves. I would add that I would run the garlic thru a press for the most garlic flavor. Also, this tastes very different alone as opposed to with food. Don't discount it until you accompany it with shrimp, salmon croquettes or crabcakes. Next time, I will add chives, fresh basil and some herbies, too lazy to wander to the garden today: November 1 and 90 degrees in Tucson, AZ! Thanks to all for suggestions and LIANNEF for a great recipe! UPDATE: I just made my Salmon Cakes and for the sauce here I doubled this recipe with 2 egg yolks, 2 teaspoons of dijon mustard, and then added 4 giant cloves of fresh garlic, but STILL only put in 1 cup of EVOO. Lemon juice ended up at 1 Tablespoon; I added the 1/2 teaspoon of Giant Kosher Salt Flakes while whipping the Aioli. At the end, added Freshly Ground Black Pepper on top to taste, a splash of olive oil and toasted pine nuts. YUMMY! No paprika. Enjoy it, we keep it in the frig for other seafood for up to 2 weeks.

—ellie may

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Oct 26, 2009

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 consistency even hand whisked. Everyone loved it, used as a dip and a salad dressing.

—twilli

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Dec 20, 2010

could not get this to set up no matter what. To bad, oh well, off to the store for more eggs.

—StableBoy

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Feb 16, 2010

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 bit of oil I added... BUT i took MJJK's advice and started over with another egg yolk and it turned out perfectly! (thanks MJJK!) One thing though is I find the aioli has a litte bit of a bitter after-taste, is that just me? It is delicious none-the-less! (and quick!)

—sonador

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Nutrition

Calories
260 kcal
13%

Carbohydrates
0.6 g
< 1%

Cholesterol
26 mg
9%

Fat
28.6 g
44%

Fiber
0 g
< 1%

Protein
0.4 g
< 1%

Sodium
65 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aioli (Garlic Mayonnaise)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 260
Calories from Fat: 257

% Daily Value *
Total Fat 28.6g 44 %
Saturated Fat 4.1g 21 %
Cholesterol 26mg 9 %
Sodium 65mg 3 %
** Potassium 8mg < 1 %
Total Carbohydrates 0.6g < 1 %
Dietary Fiber 0g < 1 %
Protein 0.4g < 1 %
Sugars 0.1g
** Vitamin A < 1 %
** Vitamin C 3 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.