Aioli is a lovely fragrant and pungent type of mayonnaise – and the great thing about aioli garlic mayonnaise is that you can take the flavour in any direction – try adding some pounded or chopped basil, fennel tops, dill or roasted nuts. This is a basic aioli recipe that only uses a few simple ingredients including garlic, olive oil, egg yolks, mustard and lemon juice. Use this sauce atop vegetables or fish or as an accompaniment to simple crudités. A key to success with aioli garlic mayonnaise is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate. The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.
Place the egg and chopped garlic in a blender or food processor. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add salt to taste.
The sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean that the egg was old. To fix this problem, either try again with a fresher egg, or add store-bought mayonnaise to the sauce.