Garlic Mayonnaise

  • prep time20 min
  • total time 20 min
  • serves 6

This wickedly delicious garlic mayonnaise originated in Catalonia and quickly spread throughout Spain. In its purest form, this sauce would never be made with egg yolk – only olive oil, garlic and salt - however it is easier to achieve the emulsion at home by using the yolk, and I like the creamy texture it gives. Alioli is a quintessential sauce and is such a wonderful accompaniment to almost anything including roast beef and other cold meats or vegetables such as artichokes, asparagus or poached leeks. It’s also an amazing as a sauce for olive oil-fried seafood, like tender calamari, and is delicious drizzled over young lamb chops, roasted chicken, grilled fish and seafood, such as lobster grilled on the half shell. For a decadent occasion, add an additional clove of garlic to the recipe and a little extra lemon juice, and toss hot olive oil-fried potatoes (in chunks) with the alioli. Sprinkle a pinch of cayenne or paprika on top or spoon a dollop of sundried tomato paste on top and serve.

12 Ratings
Directions for: Garlic Mayonnaise


2 ¼ cup Spanish olive oil (not virgin)

3 large garlic cloves, germs removed

2 pinch of sea salt

2 egg yolks

1 ½ Tbsp fresh lemon juice, plus more to taste

1-2 tablespoons hot water


1. Pound and crush the garlic with a pinch of salt to a paste in a mortar or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chucks remain before starting to make the alioli. Transfer to a bowl, add the egg yolks, and whisk to blend. Still whisking, slowly pour in ¼ of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in an extra squeeze of lemon juice, to taste, and 1-2 tablespoons of hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.

2. Tips:

See more: Side, European, Eggs/Dairy, No-Cook


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