Catalan Aioli

This garlicky aioli, called allioli in Catalan, uses a whole egg instead of just the egg yolk. "You get the same result and I hate having leftover whites!" says F&W BNC Katie Button.

  • Total Time:
  • Servings: 1 cup
KEY: Web Exclusive

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  • 1 large egg
  • 1 to 2 garlic cloves, peeled, trimmed, and smashed
  • 1 1/4 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 cup blended oil (or 1/2 cup canola oil and 1/2 cup olive oil)

How to make this recipe

  1. In a food processor, pulse the egg with the garlic, lemon juice and salt. With the machine running, slowly stream in the oil until the aioli is thick and glossy.

Make Ahead

The aioli can be refrigerated for up to 1 week.

Contributed By

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1092766 recipes/catalan-aioli 2016-10-12 Katie Button web-exclusive recipes,catalan-aioli 1092766