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Holy Aioli Recipe

by Jennifer McDonald
Holy Aioli Recipe

So, loving everything Provence, I decided to try my hand at aioli. I felt it might be somewhat of a daunting task as I had recently watched an episode of ‘Anthony Bourdain’s No Reservations, where he decided this was too difficult and finicky to try and attempt. Still, it felt like a challenge, and it sure looked good slathered all over those lovely veggies, so I was willing to give it a go. Now I must add that months ago, I planted garlic, and luckily, it was ready for harvesting as I decided to make a pot of aioli. The bulbs were tiny, but there was a bonus and a little pride in being able to use my garlic.

It was a great success; all it took was a little patience. Of course, this recipe requires patience more than anything else; without it, there’s a good chance your aioli will split and turn into a great disappointment, so steady on, it was well worth the effort!

Holy Aioli Recipe

Holy Aioli Recipe

Jennifer McDonald
Love aioli for your burgers? Try this holy aioli recipe I like to make. I guarantee you will love this so much.
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 510 kcal


  • 3 cloves garlic
  • ½ teaspoon salt
  • 2 medium egg yolks
  • 1 cup olive oil


  • In a mortar and pestle, grind up the garlic and salt to a very smooth paste, don’t cheat here; it has to be very smooth.
  • Add egg yolks one at a time and continue to stir with the pestle incorporating well and keeping a thick, smooth consistency; add olive oil a few drops at a time and continue to stir with the pestle; keep doing this until you’ve used all the olive oil, your arm will be pretty tired, but I believe if you do this regularly, you will develop amazing upper body strength!
  • When you are finished, the aioli should be thick enough to stand the pestle upright in the aioli. If you like, add a couple of tablespoons of lemon juice for extra flavor.
  • Serve this over steamed potatoes, carrots, green beans, asparagus, boiled eggs, poached or pan-fried cod fish, and just about anything you want. It packs incredible flavor to just about anything, although I don’t think serving it over ice cream would be a good choice here.


Calories: 510kcalCarbohydrates: 1gProtein: 2gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 97mgSodium: 296mgPotassium: 19mgFiber: 0.05gSugar: 0.1gVitamin A: 130IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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