Aatxe Allioli (Spanish-style Garlic Mayonnaise)

Aatxe Allioli (Spanish-style Garlic Mayonnaise)Recipe

Photo: Thomas J. Story

In France, it's called aioli; in Spain, allioli. This version of allioli comes from chef Ryan Pollnow of San Francisco's Aatxe ("Ah-chay") restaurant. It's delicious with patatas bravas (fried potatoes with spicy tomato sauce) and seafood.

Makes 1 cup plus 2 tbsp. (serving size: 1 tbsp.)


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2 small garlic cloves, minced
1 teaspoon lemon juice
2 large egg yolks
About 1/4 tsp. kosher salt
1 cup extra-virgin olive oil


Total: 10 Minutes

1. In a food processor, pulse minced garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by oil in a thin stream. (If it becomes too thick, add a few tablespoons of cold water to make a loose, creamy sauce and to keep it from separating.) Season to taste with salt.

Make ahead: Up to 2 days, chilled, with plastic wrap pressed against surface.

Created date

October 2015

Nutritional Information

Calories 113
Caloriesfromfat 98 %
Protein 0.3 g
Fat 13 g
Satfat 2 g
Carbohydrate 0.2 g
Fiber 0.0 g
Sodium 22 mg
Cholesterol 23 mg