1 cup


  • 2 large egg yolks

  • 1 clove garlic, minced

  • 1 teaspoon Dijon mustard

  • cup safflower or canola oil

  • ½ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1 teaspoon fresh lemon juice


  1. Process yolks, garlic, and mustard in a food processor until combined. With machine running, gradually add safflower oil, drop by drop, until emulsified. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper. Mix in lemon juice and 2 teaspoons cold water. Transfer to a bowl. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days.

Cook's Notes

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

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