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

More From Sunset

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

Ingredients

  • 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)

Preparation

  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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Aioli Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy