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Recipe – Aioli

March 13, 2012

A timeless Spanish classic with a good history of the garlic sauce here

This recipe  is not made using the classic technique from Catalonia made in a mortar and pestle which is pretty tricky to do apparently and nope, I’ve not tried it that way either yet but the source of this recipe is from Catalonia and the technique very simple. It’s a delicious sauce that is made in under 2 mins and a must for all garlic lovers out there..

Recipe – 2 – 4 portions  

  • 1 egg white
  • 1 small to medium sized clove of garlic, peel and remove centre stalk
  • 1/4 egg yolk to assist in the stability of the sauce
  • 75ml sunflower or a similar neutral tasting oil, 25ml extra virgin olive oil
  • Pinch of salt to taste


  • Place egg and garlic in a narrow and tall container
  • Using a hand or stick blender and applying an up and down motion, blend together for 30 seconds
  • Slowly pour in your oil to form an emulsion
  • The sauce should be thick and smooth

Chef’s tip

  • Don’t panic if the sauce splits! It can be rescued by placing a small quantity (10ml) luke warm water in a clean container then bit by bit add the split sauce to the water applying the same up and down motion with the hand or stick blender until the sauce is corrected
  • Goes great on toasted bread, with charcuterie, as a salad dressing, with fish or seafood, with fresh, raw vegetables, in soup
  • Best eaten within 24 hours of making
  • Avoid substituting for garlic mayo at all costs as it’s incomparable to home made aioli!
  • Click on the photos for a slideshow..


Happy cooking all.. 😉


From → Recipes

  1. I agree, nothing like a homemade aioli! I happened upon your blog and I like the recipes and photos. One day you to may be reblogged! I hope you return the favor and follow my blog as well.

  2. This looks really good. Have you ever tried making with a whisk? I’ve done some research regarding this as I don’t have a mixer, blender or immersion blender, but I’m very interested in trying to make aioli, particularly a delicious garlic kind like yours.

    • Hi, yes that will work, just crush and chop the garlic as fine as you can. This is made easier by the addition of a pinch of salt to the already crushed garlic as the salt will help break down the garlic clove making it easier to chop finely, because essentially you are making an emulsion, similar to mayonnaise but tastier in my opinion. Jusyt go nice and slow on the addition of oil and it will be fine 🙂

  3. june permalink

    dad wil love thisxx

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