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  • Author: Jill Baker
  • Yield: About 2 1/2 cups 1x


Aïoli often seems to be mistaken for a garlic mayonnaise, but this is not so. Aïoli is aïoli and eating it should be an emotional experience–it is strong, but that is its role in life. Purists would disagree, but I find a food processor very useful here; the final consistency seems to hold together better. The instructions assume you will, too, but if you prefer there is always the mortar and pestle. Of course, if you don’t have a food processor, all you need to remember is mash you garlic well and add you oil gently. Purists may also disagree about the inclusion of eggs. Sorry.


Units Scale

20 Cloves of Garlic, peeled

Sea Salt and Freshly Ground Black Pepper

2 Egg Yolks

2 1/2 c. Extra-Virgin Olive Oil; about, may use more or less

Juice of 2 Lemons; about, you may use less


Put the garlic in a food processor with a pinch of salt (this helps to break it up) and pepper. Whizz until finely pulped (this is important, as you do not want garlic chippings in the aïoli).
Add the egg yolks, let them meet the garlic for a moment, then carefully and slowly add the oil in a gentle stream. The emulsion should safely hold up to 2 cups oil; at this point take a view and, if you can, add a little more oil.
Add the lemon juice, tasting as you go, adjust the seasoning, the refrigerate.

Allow the aïoli to meld for a couple hours at the very least, best if left overnight before using.


This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.