Aïoli (Spanish garlic mayonnaise)

The original recipe does not use egg yolks and is actually a paste. You can, of course, leave the yolk out, but the recipe presented here is the one commonly used because it produces and retains a better and tastier emulsion. This recipe makes 1 litre of mayonnaise.

Aïoli (Spanish garlic mayonnaise)

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egg yolks (or 100g pasteurised egg yolk)






lemon juice



mustard, fine



sunflower oil



salt and pepper

Preparation method

  • Ensure that all the ingredients are at room temperature.
  • Mix all the ingredients, except for the oil, in a blender.
  • Next, set the machine to slow speed and add the oil in a thin stream. The mixture will then turn into a thick mayonnaise.
  • If the mayonnaise is too thick you can always add a little water.
  • Season to taste with salt and pepper later on.

Serving suggestions

  • As a dip with crudités (raw vegetables).
  • As a sauce served with French fries or Spanish patatas bravas.
  • As a sauce served with crustaceans.

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