4 cloves garlic, mashed
2 egg yolks
1/8 tsp. salt
1 cup olive oil
1 tsp. vinegar
1 tsp fresh lemon juice


Beat the eggs until very thick and lemon colored.

Beat in the mashed garlic and salt.

Beating constantly, add the olive oil VERY SLOWLY, literally drop by drop.

After about half the oil has been added and the mixture is thickening, add the vinegar and lemon juice.

Continue adding the olive oil slowly, beating until a thick emulsion is formed.

Aioli may be used as a garlicky alternative to mayonnaise, but delicious on its own as a sauce of dip for seafood or vegetables.

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