Classic Aioli

Notes: If you're concerned about salmonella or bacteria in raw eggs, use pasteurized whole eggs (available through some grocery stores). Or make our egg-safe quick aioli (recipe follows), which is based on purchased mayonnaise. If using a pungent, peppery extra-virgin olive oil, start with 1/3 to 1/2 cup, then add a milder oil to make 1 cup total. You can store the aioli airtight in the refrigerator up to 1 week. PREP TIME: About 10 minutes.

This recipe goes with Spring Aioli Feast

Yield: Makes about 1 cup (serving size: 1 tablespoon)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 100%
  • Protein: 0.4g
  • Fat: 14g
  • Saturated fat: 1.9g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Sodium: 40mg
  • Cholesterol: 13mg


  • 1 large egg (see notes)
  • 2 tablespoons lemon juice
  • 4 to 6 cloves garlic, peeled
  • About 1/4 teaspoon salt
  • 1 cup olive oil (see notes)


  1. 1. In a blender or food processor, whirl egg, lemon juice, garlic to taste, and 1/4 teaspoon salt until well blended.
  2. 2. With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.
  3. Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, and salt until smooth. Makes about 1 cup.
  4. Nutrition analysis per tablespoon
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