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Community Recipe
from [marybillingsley]


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


  • 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. Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat edge or a mortar and pestle.

2. Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.

3. Add about 1/4 cup olive oil, drop by drop, whisking until emulsified.

4. Gently whisk in remaining oil in a steady trickle. Stir in the garlic.

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.

Makes 1 1/2 cups

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Aioli recipe