(in Catalan…. allioli – all->garlic  i->and  oli->oil)


  • 5 large garlic cloves (about 1 1/2 ounces), peeled
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup olive oil or 1/2 cup each pure or virgin olive oil and vegetable oil combined

Mash the garlic and salt together in mortar until it is a paste. Mix the egg In a food processor  for 30 seconds. Add the garlic paste to the food processor and slowly drizzle in the oil until absorbed. Cover and refrigerate for 1 hour before using. Keep refrigerated for up to a week.


  1. May I add that the original aioli was made without egg in Catalonia !!!

    If you want to try how to make vegan aioli (which could last for a week in your fridge – no egg no danger of salmonella), here is a recipe:

    Mix 60 g of Soy-milk with the crushed garlic cloves and the salt (the best is in your kitchen robot, if you have one that heats at 37°C)
    Add very, very slowly 200 g oil (best works 1/3 olive and 2/3 neutral vegetable oil.
    When all oil is absorbed add 1 teaspoon of Dijon mustard and one of freshly squeezed lemon juice and a bit of pepper. Give it a good stir, fill it in a container and keep in the fridge.

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