Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
1 cup (serving size: about 2 1/2 teaspoons)

Aioli is simply mayonnaise with the addition of minced fresh garlic. Mayonnaise can be made into an almost infinite number of variations—curry, saffron, or cooked mushroom.

How to Make It

Combine lemon juice, mustard, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add oil, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Stir in salt, pepper, and garlic.

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Ratings & Reviews

BabyCook's Review

MaryEliz
June 06, 2010
I made this for my butter addicted family and they said it was even better then butter! It was really easy and a great way to use up left over egg yolks. This is a great recipe!

CDKFWTX's Review

jgmkansas
May 26, 2009
So what would you have the editor's do?? Print only recipes that small towns can find ingredients for... or a variety for everyone... I prefer to see them all!

jgmkansas's Review

ETaylor698
May 26, 2009
I'd like to make the recipe, but I can't. I'm one of millions of people who do not live in large cities, and cannot find things like pasteurized eggs. Somebody wake up the editors and tell them that not everyone lives in NYC or LA.

ETaylor698's Review

CDKFWTX
May 29, 2009
Hey small town girl, all you have to do is a web search for pasteurized eggs and you can make them yourself. You do have a microwave don't you?