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AIOLI: Classic Aioli

Condiments and Sauces

CL aioli_upload.jpg

From our friend,
Chef Laurie Erickson, CE, CSN, CFT


  • 4 garlic cloves, peeled
  • 6 large egg yolks, at room temperature
  • zest and juice of 1 lemon
  • 2 cups Ultra Premium Extra Virgin Olive Oil
  • 1 cup Milanese Gremolata Olive Oil
  • salt and pepper


  1. In a blender container, add the garlic, egg yolks, lemon zest and juice.
  2. Turn speed to low and slowly add the oil until the aioli thickens and emulsified.
  3. Season with salt and pepper.