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Perfect Aioli


Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, June 2012


  • 2 garlic cloves
  • Coarse salt
  • 2 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1 3/4 cups extra-virgin olive oil, divided


  1. Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.

  2. Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.

  3. Add about 1/4 cup oil, drop by drop, whisking until emulsified.

  4. Gently whisk in remaining oil in a steady trickle. Stir in garlic.

Cook's Notes

To store, refrigerate, covered, up to 2 days. If aioli separates, whisk 1 egg yolk with 1 tablespoon tepid water in a bowl. Gradually whisk in aioli until combined. Whisk in 1/4 cup oil.

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