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Aioli (Garlic Mayo)


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Rate this recipe 4.4/5 (19 Votes)


  • 3 garlic cloves, crushed, peeled and germ removed
  • 3/4 cup vegetable oil
  • 1/4 cup extra virgin olive oil
  • 1 room temperature egg (at least warm it in your hands for a while if it’s right from the fridge)
  • Juice of half a lemon
  • Pinch of salt
  • Pinch of white pepper
  • Small sprig of fresh parsley (optional)
  • Pinch of fresh thyme leaves (optional)


Adapted from


Step 1

Crack and add the egg, garlic cloves, lemon juice, salt, white pepper and a small amount of the oil (a few tsps only) in a food processor or blender. Add herbs if desired. Pulse for a few seconds.

With the food processor running, drizzle in the rest of the oils slowly, in a thin stream of droplets (keeping your cooking oils in plastic squeeze bottles makes this easy) until it becomes creamy and thick. (If using a blender, add the oil in small batches and pulse between each.) Stop for a few seconds periodically to check the consistency. The final sauce should be almost as thick as mayonnaise. Transfer to a small container and serve or cover and refrigerate.

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