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Prep Time 20 minutes
Course Dressings & Vinaigrettes
Calories 2341 kcal


  • Mortar and pestle


  • 2 garlic cloves
  • 2 egg yolks, at room temperature
  • ½ tsp of sea salt/Himalayan salt
  • 250 ml olive oil
  • 2-3 tbsp lemon juice
  • Pepper


  • Cut the garlic cloves in half. If they have a green sprout in the middle, discard it. Place the garlic in a mortar or bowl. Pound with a pestle or the back of a spoon until you have a smooth paste, then add the egg yolks and salt. Pound until the mixture is thick and well blended.
  • Change over to a whisk and stir in the oil, drop by drop.
  • Once you have a thick creamy mixture you can incorporate the oil a bit faster. Add the lemon juice and thin with a tbsp of water if the sauce is too dense. Add some pepper and taste for seasoning, adding extra garlic if necessary.


Calories: 2341kcalCarbohydrates: 5gProtein: 6gFat: 260gSaturated Fat: 38gCholesterol: 391mgSodium: 1186mgPotassium: 39mgSugar: 1gVitamin A: 519IUVitamin C: 13mgCalcium: 57mgIron: 2mg
Keyword aioli, dip
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