• 16 Ratings

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



Ingredient Checklist


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

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

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

  • 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.


16 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0