Reviewed: Feb. 23, 2007

There is an old wives tale from Spain that says, when beating in the olive oil 1) always go in the same direction and 2) don't look at it while beating it, look away. Else the mixture will be too watery.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

TERESA70

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2006

Excellent taste. I use it often for potato salad.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2006

Good recipe but a little heavy. I usually just make a quick aioli using mayo, milk, garlic and lemon juice. (Weight Watchers) Much lighter even though not true aioli.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LARONE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

Easy recipe, I roasted the garlic then whirled everything together in the blender on low speed while slowly drizzling in the oil. I added a bit more lemon juice and it went extremely well with BBQ cedar planked salmon that my son had just caught earlier that day.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JMCCURTAIN

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Eagle River, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2006

Aioli was great - very little effort, nice sauce, perhaps a bit too garlicky for our tastes. Maybe three cloves? This seems like it would be a great recipe to omit the garlic and add other flavors to if desired, as well. Boyfriend added small amount of tabasco and enjoyed.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SM

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2006

Not sure what I did but it tasted bad. Seemed like to much olive oil in it. It looked very good but the taste was gross. Friends thought so also and it went down the drain. Crab Cakes were a hit though with Dijonnaise out of the bottle.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jeff

Cooking Level: Intermediate

Home Town: Bridger, Montana, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2005

Tastes like home. I like to use an electric hand mixer its so much faster and gives the exact same taste and texture. Granted the traditional recipe does not have eggs but it is a lot harder to make and wears your arm out. My family uses this egg recipe all the time. Grill sliced potates and pork chops and use this as a slathering or dipping side and WOW, welome to SPAIN.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

SpanishPrincess

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2005

Gosh, I loved this. It was SO garlicky and great with crudites (although I could have eaten it with a spoon).

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

STEVELYNJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2005

This was my first attempt at making aioli from scratch - and I don't know whether I messed something up, or if this is just a gross recipe, but considering I'm a pretty good cook, I believe this just isn't a very good recipe. We found the flavour of garlic to be waaaay over the top, half as much would have been plenty...so I ended up trying to add more lemon juice. oil and another egg yolk (don't do this, it turned out horribly). So in the end, I just added about 1/2 cup of mayonnaise. It still wasn't very good, but edible at least.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2004

nice simple base. i roasted my cloves of garlic in the oven in their jackets, then squeezed them out, gave a nice little variation.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

oliastacey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2004

this recipe is very good & garlicky. i served it with the "my crab cakes" recipe from this website. thank you nina!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2004

Very tastey with Trader Joe's Fried Calamari strips.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GORET6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2003

This sauce was just Ok - no biggie! I used in on crab cakes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2002

I added more garlic gloves than specified, and it increased the intensity. The recipe makes quite a bit of aioli, so I would probably half it the next time. I served it on crab cakes and it was delicious.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

PICKY_EATER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2002

This is a classic aioli. It has a nice kick to it but yet not to much of a bite. It goes wonderful dolloped on an oyster, and sucked right back. Duane R. Orillia, Ontario Canada

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

DUANE E R

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2002

This is a wonderful recipe. I am vegan and found if you use 1/4 cup of Nayonnaise instead of the eggs, it is fantastic and my non-vegan guests were none the wiser!!

Was this review helpful? [ YES ]
36 users found this review helpful