Reviewed: Oct. 27, 2009

This aioli didn't turn out the way I had anticipated (consistency-wise) but served as a pretty decent condiment for toasted bread.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 28, 2009

This was really good! I didn't chill the olive oil, and just whisked the ingredients with a fork -- it turned out perfectly with a nice creamy consistency. I did add a bit more garlic than called for, and also a titch of honey -- just my own personal preferences. My husband said it was the best aioli I have made yet. It was very nice on cold smoked salmon. Thanks for sharing this recipe!

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Tikvah

Cooking Level: Intermediate

Living In: Rocky Mountain House, Alberta, Canada

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Reviewed: Jun. 21, 2009

I halved the recipe because I just wanted to try it first and use it with sandwiches. It turned out perfectly delicious. I had no problems with the consistency and the flavor was good. I spread it on two pieces of bread, added my meat, topped with pepper jack cheese, and put it in the broiler. When I took it out I added some lettuce and tomato and put it back in the broiler to toast both sides of the bread (flipped it). I thought it was wonderful as far as sandwiches go. I will definitely make this again and try with more of a meal recipe next time.

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Lauren

Home Town: Houston, Texas, USA

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Reviewed: May 25, 2009

No matter how much I whisked and no matter the food processor I could not get the base to be "light and creamy." Creamy it was, light it wasn't. I ended up using store mayo with the lemon, garlic, salt, and pepper added, which is likely what I will do anymore.

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Rob E. L.

Cooking Level: Expert

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Reviewed: May 20, 2009

There was too much olive oil and it tasted of raw egg. I followed the recipe precisely, and used a hand mixer but the consistency was not one of a creamy Aioli. I definitely think the ingredient portions are off somewhat.

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dimitra

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Reviewed: Apr. 23, 2009

This recipe, as is, has zero flavor. its literally like eating mayo outta the jar. but! i fixed it. i added: 1/8 tsp cayenne pepper 1/2 pureed red bell pepper 1/4 tsp louisiana hot sauce a little extra lemon juice. it saved it woooh!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Apr. 6, 2009

I hated this recipe. I made it twice back to back to try and get a better flavor but YUCK. The garlic was WAY too strong in the first batch (4 cloves). And the second bath was bland even after I added a lot of sale and cayenne pepper. I think I would be better off just jazz-ing up some mayo next time...lol. I wanted to try it to make it from scratch, but failed on this one.

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yummy1980

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Reviewed: Mar. 18, 2009

I liked the way the Aioli came out. I used an expensive brand of first-cold-pressed-EVOO (Extra Virgin Olive Oil). Any other olive oil may overwhelm the recipe. I used a garlic press which presses out the oils and sweet part of the garlic clove while retaining the bitter parts . I also chilled the bowl and beaters (I used and electric hand egg beater this time). I am able to buy pasturized eggs at a local grocery store, which is much safer when eating raw eggs - no fear of salmonella. Next time I think I will try an electric hand (stick) blender with the round-flat whipping blade attached.

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KitchenDiva

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 22, 2008

This is very good. My mom suggests adding: 1 tablespoon sweet paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon hot pepper sauce, such as Tabasco This will make it a little bit spicy

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Lawrence Field

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Reviewed: Nov. 3, 2008

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 runing (don't stop it). When the desired consistency is adquired add the lemon juice. It will be ready in less than 6 min.

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GISE

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

I followed the recipe and it turned out fine but it didnt taste that good, I personally felt like it was missing something important, not sure what though

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Amanda Gomez

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Reviewed: Aug. 24, 2008

Took another reviewer's reccommendation to cut the recipe in half and that was plenty for several sandwiches. We like lots of garlic, so we used a garlic infused olive oil. It was easier than I thought!

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omigodshoes

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Reviewed: Jul. 15, 2008

I don't know if there is something I was missing here but this was not to our liking. Consistency and taste was not good at all.

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Lindsey

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Reviewed: Jul. 14, 2008

Too eggy for me. I have made home made mayo before and know how to pour and beat the oil in just right, but something was just wrong with the portions here. . . And I agree with most in here that more garlic and a bit more lemon in needed. . . Personally you can never put a max on garlic and lemon when it comes to seafood. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Reviewed: Jun. 14, 2008

Yikes... I didn't like this. But I had never had aioli sauce before so I didn't know exactly what to expect. It's probably more just a personal taste than the recipes fault. I wouldn't make it again. My boyfriend said it tasted like cardboardy butter.

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Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 23, 2008

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 in the fridge for a couple of hours. 2) First I used a mortar and pestle to grind together garlic and salt into a paste. (Keep salt to a minimum). This step is optional but worked well. 3) I added the garlic mixture and eggs to food processor and blended until just combined. 4) Turned the processor on and added the oil, scraping the container regularly during the blending. I used a food processor for the whole thing and it came together very quickly. About 10 minutes for entire process, and it's really the texture of mayonnaise. I added the lemon juice at the end of blending and it smoothed it out to a lovely consistency and gave it a nice little acidity. Highly recommend.

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La

Cooking Level: Expert

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Reviewed: Feb. 18, 2008

This is a PERFECTLY GOOD RECIPE. It just requires that you use the old "noggin'" a bit to get it to come together for you. What everyone below who was unsuccessful seems to be complaining about is that the aioli didn't thicken. Making garlic mayo is like making ice cream or butter. You need to CHILL before, during, and after you beat the eggs and oil together. I used a "double freezer" method - same concept as making ice cream - to keep my mixing bowl cold while I beat the eggs and oil. Use an ice bucket or a big bowl of ice and put your mixing bowl on top of that and mix away! That will cool and congeal the eggs and oil.

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foxlaw

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: Nov. 5, 2007

Never again! It didn't come together at all.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: May 28, 2007

Perhaps it was just me, but this didn't seem to blend very well, and as an end result didn't turn out to be very tasty. Perhaps it's just easier to buy jarred mayonaise and put the garlic and lemon juice in there? Will not be making this again.

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