Aioli Sauce

Sep 24, 2020 16:17:30PM

There is no condiment I love to eat in as many contexts or on as many things as I do aioli. I also love to eat anything that brings me wonderful memories, and
I have more wonderful aioli memories than I could possibly list. The summers I spent working in beautiful Nice with my wonderful mentor, Rosa Jackson, at her cooking school are some of my favorite aioli memories. Aioli is traditionally a Niçoise staple, but without the egg yolk. It has an intense hint of garlicky “cream” (as only raw garlic and olive oil are traditionally used) and
adds such a wonderful bite to fresh seafood, stirred into a fish stew such as Bouillabaisse, used as a dip for crudités, or on a crusty piece of bread.

You can make aioli in a food processor or a blender, but I wanted to show you the hardest, yet simpler, way for those of you without a blender or a food processor or just want to go the old-school route. I prefer making it by hand, as it is incredibly satisfying. I’m a firm believer in the idea that less is more when it comes to kitchen equipment—the more you can do with less makes you a better cook. In Nice, we were very old-school and used a mortar and pestle to make the aioli—simply pound the garlic until it is a complete, homogenous paste and then add the oil, drip by drip, until it comes together.

It’s a great alternative if you can’t have eggs. Feel free to give it a try, but whisking is a bit easier for egg users, because the egg yolk really aids in the emulsifying process. All you need is a medium-sized bowl, a whisk, and a very determined forearm.


  • 2 egg yolks, room temperature
  • 3/4 cup of olive oil (if using a garlic or other infused oil, omit the garlic below) 
  • 2 tsp lemon juice (or vinegar or dijon mustard) + 2 tsp Lakanto Baking Monkfruit Sweetener
  • 1 or 2 cloves of fresh or roasted garlic, pressed or mashed into a uniform paste Salt

Any fresh herbs like basil, tarragon, cilantro. Saffron is a favorite to add in at the same time as the garlic. A dash or two of cayenne for some spice, or a dash of your favorite hot sauce.


aioli sauce recipe

1. Whisk the egg yolks for 15 seconds in a medium-sized bowl, until they are slightly frothy. Use a damp towel under the bowl to keep it steady.
2. Add lemon juice, garlic, and Lakanto Baking Monkfruit Sweetener, then whisk for another 20 seconds.
3. This is the most important step: In the slowest stream you can possibly muster, whisk the egg mixture with one hand while slowly pouring in the oil. Use a tablespoon to help slowly incorporate the oil, if that makes it easier to control the stream. The first 1⁄3-1⁄2 cup of oil is critical and the hardest, because the aioli is most likely to break. It should eventually become creamy.
4. After the first 1⁄2 cup of oil is added, you can give your arm a break. Continue to whisk and in a slow stream again, add the remaining oil. Adding more oil will thicken the aioli; add as much as you’d like.
5. Season with salt, add any add-ins, and taste.
6. Refrigerate for up to 5 days

Nutrition Facts

Serving size: 1 slice
Calories: 384 
Sugar: 4 g
Sodium: 250 mg
Fat: 34 g
Saturated fat: 21 g
Unsaturated fat: 4 g
Trans fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 141 mg
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