Garlic Aioli

This aioli is the perfect complement to our Tri-Tip Steaks.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, July 2007


  • 1 small head garlic
  • 2 cups plus 2 teaspoons extra-virgin olive oil
  • 4 large egg yolks, room temperature
  • 3/4 teaspoon coarse salt
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons heavy cream


  1. Preheat oven to 375. Place garlic on a piece of parchment set over a piece of foil, and drizzle with 2 teaspoons oil. Fold and crimp to enclose. Roast until tender, about 1 hour. When cool enough to handle, squeeze cloves from skins.

  2. Process garlic, egg yolks, and salt in a food processor until combined. With machine running, gradually add remaining 2 cups oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice and cream. Aioli can be refrigerated, covered, for up to 2 days; do not leave unrefrigerated for longer than 1 hour.

Cook's Notes

Note: The egg yolks in this recipe are not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.


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