Appetizer

Aioli

A Provençal emulsion of garlic, egg yolk, and olive oil—thicker and more intense than regular mayo, with raw garlic punch. This is the Americanized version that actually holds together.

180calper serving 1gprotein 1gcarbs 20gfat 10min prep 4serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Aioli — common questions

Can I make aioli ahead?

Yes—store in an airtight container in the refrigerator for up to 2 days. Do not freeze raw egg-based aioli. If you want longer storage, use pasteurized eggs.

My aioli broke. Can I fix it?

Yes. Start with a fresh egg yolk in a clean bowl and whisk it for 30 seconds. Very slowly whisk in the broken aioli a little at a time—it will re-emulsify. Once it's thick and creamy again, you're safe.

Can I use a blender or food processor?

Yes, and it's much faster—combine egg yolk and garlic, pulse, then drizzle oil very slowly while the machine runs. Watch carefully; overblending can make it too thin. Stop when it reaches thick mayo consistency.

Is raw egg safe?

Use fresh, cold eggs from a trusted source. If you're pregnant, very young, or immunocompromised, buy pasteurized eggs at the grocery store and use those instead.

What do I serve aioli with?

Crusty bread, roasted vegetables, grilled fish, French fries, boiled potatoes, shrimp, and crudités are the classics. It's also excellent on sandwiches and as a burger spread.

Can I add flavoring like saffron or herbs?

Yes, but finish the basic aioli first, then fold in flavoring. For saffron: steep threads in 1 tbsp warm water, let cool, and whisk into finished aioli. For herbs: mince finely and stir in at the end.