Classic Aïoli

Reading the reviews is very important on Allrecipes. It made sense to me that cold ingredients might work better. Mine worked perfectly with EASY tweaks as follows. 1) I CHILLED the oil first in the fridge for a couple of hours. 2) First I used a mortar and pestle to grind together garlic and salt into a paste. (Keep salt to a minimum). This step is optional but worked well. 3) I added the garlic mixture and eggs to food processor and blended until just combined. 4) Turned the processor on and added the oil, scraping the container regularly during the blending. I used a food processor for the whole thing and it came together very quickly. About 10 minutes for entire process, and it's really the texture of mayonnaise. I added the lemon juice at the end of blending and it smoothed it out to a lovely consistency and gave it a nice little acidity. Highly recommend.  -  23 Apr 2008  (Review from Allrecipes USA and Canada)

This is a wonderful recipe. I am vegan and found if you use 1/4 cup of Nayonnaise instead of the eggs, it is fantastic and my non-vegan guests were none the wiser!!  -  14 Apr 2002  (Review from Allrecipes USA and Canada)

I added more garlic gloves than specified, and it increased the intensity. The recipe makes quite a bit of aioli, so I would probably half it the next time. I served it on crab cakes and it was delicious.  -  12 Jun 2002  (Review from Allrecipes USA and Canada)