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Lemon-Garlic Aïoli Recipe-10743

Photo by: Joseph De Leo
Comments: 0


This aïoli has a creamy texture balanced by a lemony tang and plenty of pungent garlic. 

Yield: Makes 4½ cups


  • 6 slices white bread, crusts removed, torn into large pieces
  • 1½ cups whole milk
  • 6 cloves garlic, minced
  • Finely grated zest of 6 lemons
  • 4½ cups prepared mayonnaise, such as Hellmann’s
  • ¾ cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste


1. Soak the bread in the milk in a bowl for 1 minute. Squeeze the bread well to remove as much milk as possible and place it in a food processor along with the garlic and lemon zest. Pulse the machine on and off about 5 times to combine the ingredients.

2. Add the mayonnaise and process until smooth.

3. With the motor running, drizzle the olive oil through the feed tube and process until smooth.

4. Transfer the mixture to a bowl and season with salt and pepper. Cover and refrigerate. This will keep for up to 2 days.

© 2003 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 72 servings, and includes 1/2 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

126kcal (6%)
7mg (1%)
0mg (0%)
12mcg RAE (0%)
5mg (2%)
117mg (5%)
2g (10%)
13g (20%)
0mg (1%)

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