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Classic Aïoli

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas


Makes about 1 1/3 cups

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


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

How to Make It

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