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Aioli-Garlic Mayonnaise

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  • 2 Egg yolks
  • 1 ts Dijon mustard
  • 1 tb Lemon juice
  • 1 Clove garlic, mashed to a paste with salt
  • 1/2 c Vegetable oil
  • 1/2 c Extra virgin olive oil
  • Salt and pepper to taste


Have all the ingredients at room temperature. In a small bowl, beat the egg yolks with the mustard, 1 tablespoon lemon juice and garlic to taste. Beat in 1/4 cup vegetable oil, drop by drop. This will establish the emulsion. The remaining vegetable oil and the extra virgin olive oil can then be added in a slow steady stream while you continue to beat constantly. Adjust seasoning with lemon juice, garlic, salt and pepper. If the mayonnaise seems too thick, add a drop or two of water. Cover and refrigerate until ready to serve. Yield: 1 cup Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN
Posted to MC-Recipe Digest V1 #286
Date: Fri, 8 Nov 96 02:28:10 UT
From: "Ed Bauman" <>