This is as close to 'garlic heaven' as you are likely to get. I don't use pure olive oil because of the expense and half olive/half canola works fine for me. Use whatever combination or pure oil works for you. This sauce is amazing on toasted slices of sour dough French bread, accompanied by a glass of my favorite dry red or white wine. It is also wonderful on cooked meat (beef, pork or chicken).
My Private Note
Units: US | Metric
- 4 egg yolks
- 1 whole egg
- 3 -5 fresh garlic cloves, peeled (or to taste)
- 2 -3 tablespoons lemon juice (reconstituted ok, add more to taste)
- 1 tablespoon prepared mustard (regular or dijon add more if to taste)
- 1 1/2 cups dark green virgin olive oil
- 2/3 cup regular canola oil
- 1 teaspoon salt (or more to taste)
- 1Peel garlic cloves and place in food processor bowl. Chop fine.
- 2Stop processor.
- 3Separate all but the one whole egg, saving separated whites for another use.
- 4Place yolks in food processor bowl and let them rest a bit, warming to room temperature in food processor bowl. Meanwhile, (with processor still turned off) measure out the two halves of the oil amount: the olive oil half and the canola half. Mix them together. This mixing will save the expense of pure olive oil and if you use extra virgin, it still makes a very respectable tasting aioli.
- 5Have ready a large spoon and a measuring cup that you put the oil in should have a pour spout, for the next step of beginning the infusion of the oil a bit at a time into the egg/garlic mixture in the processor bowl.
- 6After you have the oil ready in your measuring cup and you have separately measured out the mustard and the lemon juice, you are now ready for the next step of infusing the oil into the egg mixture in the processor.
- 7MAKING THE AIOLI.
- 8Turn on food processor and begin it whirring the egg/garlic mixture.
- 9A drop or two at a time using your large spoon, begin dripping oil into the whirring egg mixture).
- 10Leaving the processor running: very very slowly at first, add the oil a few drops at a time. As you dip oil out of your measuring cup with the spoon, this allows you to stop pouring in between drizzles for a second to let the oil absorb the oil. At first do this a small drizzle at a time.
- 11Then as you progress through the oil dripping it in, you can gradually increase the rate at which you put in the oil. About half way through you should be able to begin a thin more steady drizzle pouring directly from the spout of your measuring cup and putting aside the spoon. Pause after each drizzle to let the egg absorb the oil.
- 12Resume same process until all the oil is incorporated and the egg and oil stiffen into mayonnaise.
- 13You can go a little faster as you near the end of drizzling in the oil.
- 14Final part of the process is adding the lemon juice, mustard and salt.
- 15When all the oil is now into the yolk mixture, you should have a nice, fairly stiff consistency of mayonnaise.
- 16When you have incorporated all the oil stop the processor and if you haven't already done so, measure out the lemon juice, the mustard and the salt.
- 17Again start the processor and a bit at a time gradually add the lemon juice stopping for a second after each drizzle of lemon juice to let the mayonnaise absorb the lemon juice. Stop processor when lemon juice is absorbed.
- 18Adding mustard can be done all at once as the processor is whirring. Add the salt next as the processor continues.
- 19It is important to stop here to get the final balance of flavors. Taste the aioli. It should have a subtle nice tang and just the right garlic ‘bite’ to it.
- 20If the aioli mayonnaise is not tangy enough, (tart enough) or hasn't salt enough add whatever you think is missing in very small amount and re-taste.
- 21Be careful not to add too much lemon juice as this will overpower the flavor of the mayonnaise. It is easy to think if a litttle is good, a lot is better but not in this case. You can also add a little bit more mustard if you think it needs it but again it is easy to overpower the delicate balance of flavors if you get carried away.
- 22STOP EACH TIME YOU ADD A BIT MORE OF SOMETHING AND TASTE IT.
- 23You'll know when it is right. It will just 'knock your socks off' it is so good.
- 24When the aioli suddenly comes to life, then stop right there. Place the resultant mayonnaise mixture in refrigerator for at least an hour, to chill it and let the flavors blend some more.
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Nutritional Facts for My Own Large Batch Less Expensive but Good Aioli Mayonnaise
Serving Size: 1 (64 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 445.1
- Calories from Fat 441
- Total Fat 49.1 g
- Saturated Fat 6.2 g
- Cholesterol 96.6 mg
- Sodium 260.1 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 1.7 g