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Traditionally a dip for vegetables and salt cod, aioli also goes well with lamb or chicken.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, July/August 1991


  • 1 egg
  • 4 cloves garlic, peeled
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons white-wine vineger
  • 1 cup extra-virgin oilve oil
  • Salt and white pepper, to taste


  1. Put the first 4 ingredients in a blender or food processor, and process on high speed for 10 seconds. With machine on, add oil drop by drop until emulsified, then in a trickle to finish. Season to taste.

Cook's Notes

This recipe for aioli contains raw egg, which should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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