Classic Aïoli

Coastal Living
Classic Aïoli Recipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

If sauce is too thick, whisk in a little bit of water, just a few drops at a time, until aïoli reaches desired consistency.

Makes about 1 1/3 cups


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2 large egg yolks
1 large garlic clove, grated
1 1/2 teaspoons sherry vinegar
2 teaspoons salt
1 1/4 cups vegetable oil


Combine first 4 ingredients in bowl of a food processor; process 30 seconds. With processor running, slowly pour in oil; process until sauce thickens.

Created date

September 2015