Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try it with seafood, vegetables, or a steak sandwich. From Martha Stewart Living. Pronounced "eye-OH-lee".

Yield: 1 serving
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  • 2 clove(s) garlic
  • coarse salt
  • 2 large egg yolks room temperature
  • 1 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) water
  • 1 3/4 cup(s) extra-virgin olive oil divided


  1. 1. Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat edge or a mortar and pestle.
  2. 2. Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.
  3. 3. Add about 1/4 cup olive oil, drop by drop, whisking until emulsified.
  4. 4. Gently whisk in remaining oil in a steady trickle. Stir in the garlic.
  5. TO STORE: refrigerate, covered, up to 2 days. If aioli separates, whisk 1 egg yolk with 1 tablespoon tepid water in a bowl. Gradually whisk in aioli until combined. Then whisk in 1/4 cup extra-virgin olive oil.

  6. Makes 1 1/2 cups
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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