Reviewed: Oct. 9, 2011

It came out perfect. Although I added a little more oil, it was so thick.and also added extra garlic.

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Reviewer:

Angela

Cooking Level: Expert

Reviewed: Aug. 3, 2011

Dimensions don't seem right on this recipe; perhaps they meant to say one tablespoon of oil or something... I used 2 egg yolks, 2 tsp dijon, 1/4cup grapeseed oil, 2 cloves garlic juice from about half a lemon and salt& pepper to taste. The consistency with these measurements was perfect. Chopped some basil to add at the end, magnifique!

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Reviewer:

MonicaDenise

Reviewed: Dec. 19, 2010

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

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Reviewer:

StableBoy

Reviewed: Jul. 17, 2010

I read all the reviews, was careful to have a very dry blender, room temp egg yolk etc and it still turned out super runny and unusable. Would not make again.

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Reviewer:

Loubob

Reviewed: Feb. 12, 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!)

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Reviewer:

sonador

Reviewed: Nov. 1, 2009

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.

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Reviewer:

ellie may

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Shelbyville, Indiana, USA

Living In: Tucson, Arizona, USA

Reviewed: Oct. 24, 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.

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Reviewer:

twilli

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Living In: Canberra, Australian Capital Territory, Australia

Reviewed: Oct. 14, 2009

I think I made it right, I drizzled the olive oil in SLOWLY while I furiously whisked, but I didn't like the end result. I don't really like mayo, so go figure. I thought it would taste different fresh, but I still don't care for it. I'm sure mayo lovers would like this simple little dipping sauce, but I do not!

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Reviewer:

sophie

Reviewed: May 25, 2009

I used this recipe and added some fresh Tarragon. I then used it as a dipping sauce for fresh deepfried Artichoke hearts.

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Reviewer:

George S. Gemette

Reviewed: Nov. 4, 2008

All I could taste was the oil, and I even cut it back. Tried adding more seasonings (lemon, garlic, cayenne and even sugar) to salvage it, but nothing worked. It set just fine but tastes awful.

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