Classic Aïoli

    Recipe Picture:Classic Aïoli
    1

    Classic Aïoli

    (66)
    10min


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    This is a flavoursome aioli recipe that features garlic making it perfect as an accompaniment to foods such as salmon, cod and chicken.

    Ingredients
    Serves: 12 

    • 2 egg yolks
    • 4 cloves garlic, crushed
    • 250ml extra virgin olive oil
    • salt and freshly ground black pepper to taste
    • 2 teaspoons lemon juice

    Directions
    Preparation:10min  ›  Ready in:10min 

    1. In a medium bowl, beat egg yolks well with a whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
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    Reviews and Ratings
    Global Ratings:
    (66)

    Reviews in English (52)

    by
    141

    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)

    by
    100

    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)

    by
    74

    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)

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