Classic Aioli

Making homemade aioli is a revelation and it's delicious on sandwiches, as a dip for vegetables, or swirled into stews.

Total Time:
10 mins
1 cup


  • 3 small garlic cloves, finely grated

  • Kosher salt

  • 1 large egg yolk

  • 1 teaspoon fresh lemon juice

  • 3/4 cup extra-virgin olive oil

  • 1/4 cup vegetable oil

  • Freshly ground pepper


  1. On a work surface, using the flat side of a chef's knife, smash the garlic with a generous pinch of salt into a paste; scrape into a bowl.

  2. Whisk the egg yolk, lemon juice and 1 teaspoon of water into the garlic paste. Whisk in the olive oil, a few drops at a time, until the aioli starts to thicken. Add the remaining olive oil in a very thin stream, whisking constantly. Slowly whisk in the vegetable oil; season the aioli with salt and pepper and serve.

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