This home-made mayonnaise is best prepared by hand, rather than in a food processor; the efford is well paid off.

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Aioli (Garlic Mayonnaise)
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Course Side Dish
Cuisine French
Servings
Ingredients
Course Side Dish
Cuisine French
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1. With a mortar and pestle, pound garlic and a good pinch of salt into a smooth paste. With the pestle or a whisk, beat egg yolks into garlic until mixture is thick and pale yellow. 2. Add oil a few drops at a time and whisk continuously. The flow of oil can be increased to a fine stream as sauce emulsifies. Whisk in all the oil. Add lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt.
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