Aïoli (Provençal garlic mayonnaise)
Contains egg (no meat or fish)
Aïoli
Pungent garlic pounded to a paste and emulsified with egg yolk and olive oil into a thick, golden sauce — the centrepiece of Provence's grand aïoli platter.
Aïoli (Provençal garlic mayonnaise) is a French sauce from France, ready in about 20 minutes and made with garlic, egg yolk and olive oil. It serves 8 and is rated intermediate to cook.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 8
- Level
- Intermediate
- Calories
- 211
Method
Step 1
Pound the garlic (opens in a new tab) with the salt in a mortar until completely smooth and creamy.
Step 2
Add the yolk and work it into the garlic (opens in a new tab) with the pestle until sticky.
- 1 min
Step 3
Add the oil drop by drop, stirring the pestle in one direction, until the mixture thickens and holds together. Then add the oil in a fine thread, stirring steadily, until the aïoli is thick enough for the pestle to stand in it.
If it splits, start again with a fresh yolk in a clean bowl and beat the broken sauce in slowly.
Step 4
Season with lemon juice (opens in a new tab) and loosen with a few drops of lukewarm water if needed.
- 1 min
Food safety: Contains raw or lightly cooked egg yolk. Use pasteurised eggs for pregnant people, babies, young children, older adults and anyone with a weakened immune system; keep refrigerated and use within the stated time.
About this dish
- Origin
- Provence, France · Commonly attributedGarlic-and-oil sauces are shared around the western Mediterranean; Catalan allioli is traditionally made without egg.Also popular in SpainMore food from France
- Dish
- Lunch · Dinner · Sauces · Dips & spreads
- Cooking method
- Raw, Whipped
- Taste
- garlicky, rich, creamy
- Diet
- Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carbWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb - Techniques
- Emulsification
Allergens
- Contains: Eggsfrom egg yolk
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
211 kcal per serving
Calculated1 serving ≈ 26 g · recipe makes 8
Where the energy comes from
- Protein 1%
- Carbohydrate 1%
- Fat 98%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 211 kcal | 804 kcal |
| Protein | 0.5 g | 1.8 g |
| Carbohydrate | 0.7 g | 2.8 g |
| Net carbohydrate | 0.7 g | 2.6 g |
| Sugars | 0 g | 0.1 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0 g | 0.2 g |
| Fat | 23.3 g | 88.9 g |
| Saturated fat | 3.3 g | 12.7 g |
| Trans fat | — | — |
| Cholesterol | 23 mg | 88 mg |
| Sodium | 75 mg | 284 mg |
| Salt equivalent | 0.2 g | 0.7 g |
Vitamins & minerals per serving
- Potassium
- 11 mg
- Calcium
- 7 mg
- Iron
- 0.2 mg
- Magnesium
- 1 mg
- Vitamin A (RAE)
- 8 µg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 3 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: lemon juice, water.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- A whisk and bowl, or a stick blender in a narrow jug, work if you don't have a large mortar.
Common mistakes
- Adding oil too fast at the beginning — the emulsion needs time to form.
Serve with
- Le grand aïoli: poached salt cod, boiled potatoes, carrots, green beans and eggs
- Fish soups and bourride
- Grilled vegetables or fries
Food safety
- Contains raw or lightly cooked egg yolk. Use pasteurised eggs for pregnant people, babies, young children, older adults and anyone with a weakened immune system; keep refrigerated and use within the stated time.
Storage
- Refrigerate in a covered container and eat within 2 days.
Variations
- Allioli (Spain): Catalan and Valencian version made only from garlic, salt and oil pounded patiently in a mortar, without egg.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Goes with
Recipe DNA
How this dish is built
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
Customise in Sauce & DrizzleReviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
You might also like
Classic French vinaigrette
French · 5 min · 121 kcal · VeganRomesco sauce
Spanish · 1 h 20 min · 145 kcal · Vegan
Ratatouille
French · 1 h 20 min · 276 kcal · Vegan
Salade niçoise
French · 40 min · 336 kcal