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Aioli Sauce (garlic)


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  • 6-8 medium sized or cloves garlic
  • 1 1/2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 3 egg yolks
  • 1/2 cup salad oil
  • 1/2 cup salad oil
  • water



Step 1

Put in a blender, lemon juice, salt and egg yolks.
Cover and whirl for about 1 minute or until the mixture is rather smooth.
Continue to blend at high speed, adding in a slow steady stream the oils which have been mixed together.

Add oil faster when mixture thickens, but never so quickly
that it stands in puddles.
When the sauce becomes so thick that the oil is hard to incorporate (usually after you have added about half the oil), blend in 1-2 Tbsp. water, then add remaining oil slowly.( if sauce ceases to take up oil, shut off blender,stir sauce and add a little oil or a little more water and blend again.
Chill sauce, covered for at least a couple hours to mellow flavors; it keeps for about 4 days.
Makes about 1 3/4 cups.
Great with fish, shellfish and vegetables.

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