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

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

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
spice Spice
by Ana Sortun
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-masala American Masala
by Suvir Saran
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
raos-cookbook Rao's Cookbook
by Frank Pellegrino
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lidias-italy Lidia's Italy
by Lidia Bastianich
the-provence-cookbook The Provence Cookbook
by Patricia Wells
west-coast-cooking West Coast Cooking
by Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?