Aioli is a great dip for home fries (Papa Frites), wonderful for sandwiches, chicken salad, or anywhere used normally use mayo. Uh... 'cause that's what it

Aioli is a great dip, wonderful for sandwiches, chicken salad, or anywhere used normally use mayo. Uh… ’cause that’s what it is. πŸ™‚ Try it on these mussels! Easy and so good! |




    1. Place the first 5 ingredients into your bowl, blender, or mini cuisine art. If using a bowl and whisk, vigorously whisk the ingredients together for approximately 45 seconds. The mixture should be well blended and bright yellow.
    2. Slowly add the oil in drop by drop while constantly whisking. Do this for a 1/4 cup. This takes about 4 minutes if doing it by hand. In a blender or cuisine art, about 1 minute, but you won’t get near the forearm and biceps workout.
    3. Gradually add in the rest of the oil in a slow stream. Again, if doing this with a bowl and whisk, it will take close to 8 minutes until it is thick and creamy. If using either of the other two devises, 3 or 4 minutes. It will be lighter in color. Cover and chill. You can make this up to 2 days ahead. Keep it chilled.


Raw eggs are not recommended for infants, elderly, pregnant women, or people with weakened immune systems. To avoid risk of salmonella use pasteurized egg yolk instead.


Herb mayonnaise – chop up fresh herbs and stir them in last. Try thyme, rosemary, and oregano either individually or all together. Basil is very good especially on a ripe tomato sandwich.

Roasted garlic aioli – mash roasted garlic and blend it into the mayonnaise.

Garlic aioli – finely mince 1 or 2 cloves of garlic and give it a good final blitz in the blender or food processor. Or for a more authentic provincial French take on it, mash the garlic with a mortar and pestle, add that to your egg yolks and lemon then whisk in your olive oil.