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The first time you try homemade aioli (also known as garlicky mayonnaise), it tends to be a revelation. Miles ahead of the jarred stuff in terms of flavor and texture, this silky spread is made by emulsifying egg yolk and oil is actually quite simple to make. The key is to start very slow when adding the oil—just a drop or two at a time—and don't stop whisking! The result is a creamy and punchy condiment that's right at home as a dip for these Spanish-style fried potatoes.

Martha Stewart Living, March 2020


Credit: Johnny Miller

Recipe Summary test

5 mins
Makes 3/4 cup


Ingredient Checklist


Instructions Checklist
  • Smash garlic and 1/2 teaspoon salt with the side of a chef's knife to form a paste. In a bowl, whisk together garlic paste, egg yolk, and Dijon to combine. Very slowly whisk in oil in a steady stream until thickened. Stir in lemon juice and season with salt and pepper. Aioli can be refrigerated in an airtight container up to 3 days.