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Quick Aioli Recipe-1295

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This rich, creamy, garlicky sauce is delicious with fish.

Yield: 450ml (15 fl oz)
Prep time: 10 Mins


  • 2 tbsp white wine vinegar
  • 1 large egg
  • 2 large egg yolks
  • 1 tbsp Dijon mustard
  • ¼ cup olive oil
  • 3 garlic cloves, crushed
  • 2 tbsp fresh lemon juice
  • Salt and freshly ground black pepper


1. Place the vinegar, egg, egg yolks, and mustard in a food processor. Blend until combined. With the motor running, pour in the oil in a steady stream.

2. When the sauce is thick and creamy, add the crushed garlic and lemon juice, and process until well combined and smooth. Season to taste with salt and pepper.


Classic Aioli: To make this sauce by the traditional method, place the vinegar, egg, egg yolks (all at room temperature), and mustard in a bowl set on a folded kitchen towel. Using a balloon whisk, beat until thick. Add the oil, drop by drop, whisking constantly. Whisk in the remaining oil, 1 tbsp at a time. Whisk in the garlic and lemon juice, and season with salt and pepper.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 10 servings and 1/2 teaspoon added salt.


Nutritional Information

Nutrients per serving (% daily value)

69kcal (3%)
10mg (1%)
2mg (3%)
20mcg RAE (1%)
63mg (21%)
142mg (6%)
1g (6%)
7g (11%)
0mg (1%)

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