Homemade Garlic Aïoli

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We love this aïoli spooned over fideuà, but it's also perfect as a replacement for mayonnaise in sandwiches or as a base for a tangy dip.

By
Katie Button
Katie Button
Katie Button

Restaurant: Cúrate (Read a review) Location: Asheville, NC Why She's Amazing: Because she's channeling the skills she gained through her envy-inducing background to make authentic Spanish tapas. background: Internship at El Bulli (/sites/default/files/oses, Spain); Jean-Georges (New York City), The Bazaar by José Andrés (Los Angeles) Quintessential Dish: Fried eggplant with honey and rosemary How She Got into the Food Business: Her mother was the chef-owner of a catering business in Mountain Lakes, New Jersey. Alternative Career: Button was about to start a PhD program with the National Institutes of Health before dropping out to pursue a culinary career. On El Bulli: After a stint as a server, Button later returned to do a seven-month internship in the pastry kitchen. "We made something like 50,000 chocolates that season," she says.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Garlic Aioli
Photo: Jennifer Causey
Active Time:
5 mins
Total Time:
5 mins
Yield:
1 cup
Cook Mode (Keep screen awake)

Ingredients

  • 1 large pasteurized egg 

  • 2 teaspoons finely chopped garlic (from 2 medium garlic cloves)

  • 1/2 teaspoon kosher salt

  • 1/2 cup safflower oil

  • 1/2 cup mild extra-virgin olive oil

  • 3 tablespoons water

Directions

  1. Pulse egg, garlic, and salt in a food processor until combined, about 2 times. With processor running, pour safflower oil, olive oil, and 3 tablespoons water through food chute, and process until thick and creamy, about 1 minute. Store in refrigerator up to 3 days.

Originally appeared: May 2019

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