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I've also varied this recipe by including extra garlic, finely chopped basil, and sun dried tomato paste with great results.


  • 6 cloves garlic, minced
  • 1 large egg yolk
  • 1 tsp salt
  • 2/3 cup extra virgin olive oil
  • 1 TBSP fresh lemon juice


  • Mix garlic, yolk, and salt together in a mixing bowl.
  • Whisk in the oil, pouring in a thin stream, a little at a time.
  • When olive oil is completely absorbed the aioli will have the consistency of mayonnaise.
  • Mix in the lemon juice.
  • Let sit, covered, for at least an hour before serving.

Categories: Condiment, Sauce 
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