← 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

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sweet-life The Sweet Life
by Kate Zuckerman
food-to-live-by Food to Live By
by Myra Goodman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-explorations Baked Explorations
by Matt Lewis
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Sign in here
Close_overlay

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 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?