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My review
Aioli
Nina
"This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours."
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Ingredients
30 m servings 178 calsOriginal recipe yields 12 servings (1 1/2 cups)
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- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
Nutrition Facts
Per Serving: 178 calories; 19.4 g fat; 0.5 g carbohydrates; 0.5 g protein; 34 mg cholesterol; 2 mg sodium. Full nutrition
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Read all reviews 5062 Ratings
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Most helpful positive review
4/23/2008
Reading the reviews is very important on Allrecipes. It made sense to me that cold ingredients might work better. Mine worked perfectly with EASY tweaks as follows. 1) I CHILLED the oil first i...
Most helpful critical review
2/7/2005
This was my first attempt at making aioli from scratch - and I don't know whether I messed something up, or if this is just a gross recipe, but considering I'm a pretty good cook, I believe this...
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4/23/2008
Reading the reviews is very important on Allrecipes. It made sense to me that cold ingredients might work better. Mine worked perfectly with EASY tweaks as follows. 1) I CHILLED the oil first i...
4/14/2002
This is a wonderful recipe. I am vegan and found if you use 1/4 cup of Nayonnaise instead of the eggs, it is fantastic and my non-vegan guests were none the wiser!!
6/12/2002
I added more garlic gloves than specified, and it increased the intensity. The recipe makes quite a bit of aioli, so I would probably half it the next time. I served it on crab cakes and it was...
2/23/2007
There is an old wives tale from Spain that says, when beating in the olive oil 1) always go in the same direction and 2) don't look at it while beating it, look away. Else the mixture will be t...
7/12/2004
nice simple base. i roasted my cloves of garlic in the oven in their jackets, then squeezed them out, gave a nice little variation.
11/3/2008
This is very good!! The best way to make alioli is using a blender. Mix the eggs, garlic and salt in the blender for a few seconds and then start adding the oil in a fine stream with the blender...
1/13/2001
This was very good: I made it to go with a Crab Cake recipe I also found on this site..Thanks!!
12/30/2005
Tastes like home. I like to use an electric hand mixer its so much faster and gives the exact same taste and texture. Granted the traditional recipe does not have eggs but it is a lot harder to ...
2/7/2005
This was my first attempt at making aioli from scratch - and I don't know whether I messed something up, or if this is just a gross recipe, but considering I'm a pretty good cook, I believe this...