July 2, 2021


aioli in a bowl with basil and garlic and lemon nearby


Aioli is a garlic-flavored mayonnaise that we have the French to thank for.  Or you can skip the garlic, and you will have an equally delicious option- homemade mayonnaise. Once you've had homemade mayonnaise, it's hard to go back. If making your mayonnaise sounds difficult, I will show you how to make it in under 5 minutes and only require four ingredients: eggs, garlic, oil, and Dijon mustard. 

Aioli can be used on vegetables, salads, leftover chicken, and deviled eggs. Use it anywhere you would mayonnaise. 



2 Egg Yolks

One teaspoon of Dijon mustard- Try the Amora brand

3/4 - 1 Cup Olive Oil

3/4 to 1 cup Grapeseed or Sunflower Oil - optional

Six cloves of resh garlic- optional

Celtic or Sea Salt

Fresh Ground Pepper


Place the egg yolks in the bowl of a stand mixer with the whisk attachment

Add the 1 tsp of Dijon mustard

Turn on the mixer and mix the egg yolk and Dijon for about 20-30 seconds

Start adding the olive oil in a steady stream. You want the egg and olive oil to "connect" and bind together and start to thicken.

Keep adding the olive oil until you have used 3/4 to one cup of olive oil. 

Keep the machine on and slowly add the second oil- grapeseed or sunflower.

If the mayonnaise starts to get too thin add a little of olive oil and then continue with the second oil.

You can make this with only olive oil. It is still fabulous, just heavier.

I never measure the oils, I go by feel adding about half olive oil and half either sunflower or grapeseed oil. 

Next, use a garlic press to add 3-6 cloves of garlic and mix into the mayonnaise.

Add Celtic salt and pepper.

Et Viola! 


The quantities of oil do not need to be exact. An egg yolk can absorb an unlimited amount of oil so you do not aboutouthte the exact amount.  

Leave out the garlic for regular mayo. Also delicious!

Use this anywhere you would use mayonnaise. Here are some ideas;

Use in deviled eggs as a first course for dinner. Or serve in these spoons for a party. French deviled eggs made with aioli
You can find the find the spoons here. 

Serve the dish "Aioli," also called Grand Aioli, steamed white fish, carrots, and potatoes eaten with the Aioli on the side. You can also add hard-boiled eggs or more steamed vegetables like asparagus. 

Serve as a dip for raw vegetables.  

Use in tuna or potato salad or slaw.

Serve with cold meat, like roast chicken, lamb, or turkey. This is classic in France and so easy to repurpose your leftovers.

This video is a live video replay where Pierre and I make Aioli.  

Many of the recipes I share have guidelines rather than exact measurements, since I often cook "au pif" as we say in France, meaning by feel.  It is possible to pull together great meals quickly without relying on recipes when you cook by feel, or Kitchen Intuition as I call it.  You can write to me anytime if you have questions.

Copyright 2019, Return to the Table by Caterina De Falco, All Rights Reserved

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