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Aioli (Quick) Recipe

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This is a cheat's version of the classic French sauce, Aioli. It doesn't pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise. For authentic versions of Aioli, see separate entry on Aioli.

Estimated Prep Time: 10 minutes



Put garlic and oil in blender, and blend until completely smooth.

Blend in 1/4 of the mayonnaise, then stir in the remaining mayonnaise.

Recipe notes

Make this up to 8 hours ahead, and refrigerate until needed. Tastes best anyway if you let the flavours blend for a bit.

If you need the sauce thinner, you can add a bit more olive oil.

Tip: add a tablespoon or two of honey, and toss with shredded cabbage and a handful of raisins for a great coleslaw.

Use up within 3 to 4 days, as the garlic can go off in the mayonnaise.

The story behind this recipe...

  • icon
    Aioli is a thick garlic sauce used in the cooking of Provence, France, and of Catalonia in Spain. It is usually served on the side at room temperature.
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