A rich and flavorful Mediterranean sauce made from garlic, egg yolk, and oil, aioli is a versatile condiment that pairs perfectly with seafood, vegetables, grilled meats, and crusty bread.

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Recipe for aioli – classic garlic mayonnaise

A rich and flavorful Mediterranean sauce made from garlic, egg yolk, and oil, aioli is a versatile condiment that pairs perfectly with seafood, vegetables, grilled meats, and crusty bread.

Aioli originates from the Mediterranean, particularly the Provence region of France and coastal Spain. The name comes from the Provençal words for garlic (ail) and oil (oli).

Flavor and Texture

The hallmark of aioli is its intense garlic flavor balanced by the creamy richness of the emulsion. Adding Dijon mustard creates extra stability in the emulsion and adds a subtle tang.

Serving Ideas

In Provence, aioli often accompanies fish, boiled vegetables, or is served as part of a large platter known as Le Grand Aioli. In Spain, it’s common alongside grilled meats, tapas, or as a spread for bread.

Variations

While the classic version uses only olive oil, many modern recipes blend in neutral oils for a lighter taste. Some add herbs, saffron, or roasted garlic for a twist.

Why You’ll Love It

Aioli is simple to make yet elevates any dish with its bold flavor and velvety texture. Whether as a dip, spread, or sauce, it’s a timeless Mediterranean favorite.

FAQ – Aioli

What is aioli?

Aioli is a Mediterranean sauce traditionally made with garlic, egg yolk, and olive oil.

Can I use only olive oil?

Yes, but it will have a stronger flavor. Many modern recipes blend olive oil with a neutral oil for balance.

How do I prevent the aioli from splitting?

Add the oil slowly and whisk constantly to maintain a stable emulsion.

How long does aioli keep?

Homemade aioli will keep in the fridge for up to 1 week in an airtight container, provided it is stored cold and made with fresh eggs.

Servings: 4 servings