Classic Aioli

Source: real food Magazine (Lunds and Byerlys)

Yield: 1½ to 2½ cups)


  • 1 egg yolk
  • 1 large garlic clove, grated
  • 1½ teaspoons sherry vinegar
  • 2 teaspoons salt
  • 1 to 2 cups vegetable oil
  • 1 tablespoon water


Combine the egg yolk, garlic, vinegar and salt in a large bowl and whisk to combine. Place the bowl on a damp towel to keep it steady. While whisking, slowly drizzle in the oil (start with one cup) until the sauce emulsifies and thickens to desired consistency. As it thickens, at the water a few drops at a time (this will thin the aioli so that it can take more oil). Continue drizzling and whisking until all the oil has been incorporated. Aioli keeps in the refrigerator for up to three days.
If adding herbs to the aioli, simply stir in the chopped herbs after all the oil has been added. Use herbed aioli within a day, though the herbs can be added to a classic aioli at anytime.