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Edited by Maluniu, Miasmith, Jenna, Flickety

Three Methods:Basic aioliMustard aioliEgg-free aioli

This zesty type of mayonnaise can be substituted for the traditional version. It can be applied to most meals, such as meats, sandwiches, salads, and more. This is how to make aioli.

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EditIngredients

Basic aioli:

  • 2 egg yolks
  • 2-8 garlic cloves
  • 1/2 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 300ml/ 1/2 pint olive oil
  • Pepper, freshly ground

Mustard aioli:

  • 1 egg yolk
  • 1 tablespoon of Dijon mustard
  • 1 minced garlic clove
  • 1 cup (240 ml) of olive oil
  • 2 teaspoons of water
  • lemon juice
  • salt and pepper

Egg-free aioli:

  • 1 teaspoon sea salt
  • 4 cloves garlic, peeled
  • Lemon juice from 1/4 of a lemon
  • 1/2 cup olive oil, extra virgin

EditMethod 1 of 3: Basic aioli

  1. 1
    Place all of the ingredients except for the oil into a blender or food processor. Season with pepper to taste.
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  2. 2
    Blend or process briefly until smooth and creamy.
  3. 3
    Pour the oil in gradually. Leave the motor running, and drizzle in the oil through a funnel. Continue until the mixture thickens. It should look pale and glossy.
    • If it turns too thick, thin with a little bit of boiling water.
  4. 4
    Transfer to a serving bowl. Taste to see if it is well seasoned and make adjustments if necessary.
  5. 5
    Refrigerate covered until needed. It will keep for up to 3 days.

EditMethod 2 of 3: Mustard aioli

  1. Make Aioli Step 1.jpg
    1
    Use a whisk to mix the egg yolk, Dijon mustard, and a pinch of salt together in a bowl. Wait until you see the yolk and mustard start to create ribbons. Add the garlic and keep mixing.
  2. Make Aioli Step 2.jpg
    2
    Drizzle the olive oil into the mixture at a slow pace, and continue to whisk as you pour. Whisk for about 5 minutes to thoroughly combine everything. Slowly pour the water in to create a consistency as it thickens.
  3. Make Aioli Step 3.jpg
    3
    Dash a little salt and pepper and pour the lemon juice into the bowl. Set in the refrigerator until ready to use.
  4. Make Aioli Intro.jpg
    4
    Finished.

EditMethod 3 of 3: Egg-free aioli

  1. 1
    Place the garlic cloves and salt into a food processor. Process to crush.
  2. 2
    Move into a ceramic or glass bowl.
  3. 3
    Add 1/4 cup of the olive oil in a drizzle. Whisk as you do so, to form an emulsion.
  4. 4
    Whisk in the lemon juice. Then add the remaining oil while still whisking to combine.
  5. 5
    Transfer to a ceramic serving dish. If not using immediately, cover and refrigerate until needed.
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EditTips

  • The lemon juice can be optional to use since it breaks down the thickness of the sauce even more addition with the water. If you want a thick sauce, use more olive oil.
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EditThings You'll Need

  • Whisk
  • Food processor or blender
  • Funnel
  • Serving dish

EditRelated wikiHows

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How to
Make Mayonnaise

EditSources and Citations

Article Info

Categories: Jams Preserves and Condiments

Recent edits by: Jenna, Miasmith, Maluniu

In other languages:

Español: Cómo hacer alioli, Italiano: Come Preparare l'Aioli, Português: Como Fazer Molho Aioli, Deutsch: Aioli zubereiten, Français: Comment préparer de l'aïoli, 中文: 制作蒜泥蛋黄酱, Русский: приготовить айоли

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