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Makes ½ Cup
Alternative Ingredients are listed in Red

Qty Size Ingredient
2 cloves Garlic
2 tsp Lemon Juice
1 lg Egg Yoke
½ cup Extra Virgin Olive Oil (top shelf)
Mayonnaise *
Kosher Salt
Blace pepper **
White Pepper ***

Skin garlic cloves and remove "root" stub.  Chop garlic as fine as you can or use a garlic press.  Add a pinch of salt and paste it with your knife into a smooth purée.

Transfer to a small bowl.  Add egg yoke, lemon juice and about a Tbls of the oil (this is where you break out the good stuff) and whisk vigorously until a few bubbles begin to show around the edge.  Then drizzle the rest of the oil in while continuing to whisk vigorously until smooth and creamy.

Do NOT use a food processor or blender.  It will introduce too much air into the Aioli.

Transfer to a ramekin and refrigerate for at least an hour.


* A high quality Mayonnaise can be used in place of the olive oil, however, olive oil is the original / preferred choice.

** Fresh ground black pepper, red pepper corns or even cayenne pepper is often included for little bit of heat.

*** If you prefer the pepper flavor but don't like the look of black flakes in your sauce, try white pepper.

...and Aioli makes the best Garlic Bread!!

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