Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar -- are blended together.

Martha Stewart Living, July/August 1991


Recipe Summary

Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • Combine egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper.


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.

Cook's Notes

The key to preventing the sauce from separating is to have all the ingredients at room temperature. Be sure to use the freshest eggs and the plumpest, least blemished garlic you can find.