← Back to Search Results
French, Provence
Aïoli (Garlic Mayonnaise) Default

Comments: 0
 

Recipe

We use a combination of pure and extra-virgin olive oil to make aïoli. The extra-virgin oil adds flavor, but can be overpowering by itself—a really strong oil gives an intensely olivaceous and sometimes very peppery flavor, which some aïoli eaters prefer, however. In the same way, depending on the size and strength of the garlic, three cloves may be too many—or not enough. Use your taste and preference to judge.

Yield: Makes about 1 cup

Ingredients

  • 3 cloves garlic, peeled
  • Salt
  • 1 egg yolk, lightly beaten
  • ¾ cup pure olive oil
  • ¼ cup extra virgin olive oil

Directions

Mash the garlic to a smooth paste in a mortar with a pinch of salt. Take out 1/3 of the paste and set aside. To the rest of the garlic add 1 teaspoon water, ¼ teaspoon salt, and the egg yolk, stirring well. Combine the two types of olive oil. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aïoli becomes too thick, thin it with a bit of water and continue. After all the oil has been mixed in, taste for salt and garlic and adjust accordingly. Refrigerate until needed. Aïoli should be used the day it is made, preferably within a few hours—the fresh garlic flavor dissipates and becomes unpleasant.


© 1999 Alice L. Waters

Note from Cookstr's Editors

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

124kcal (6%)
3mg (0%)
0mg (0%)
4mcg RAE (0%)
4mg
0mg
0g
0g
0g
0g
13mg (4%)
74mg (3%)
2g (10%)
14g (21%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
spice Spice
by Ana Sortun
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?