Add the oil drop by drop at the start. The yolk can only take in so much oil at a time, so those first slow drops are what build the emulsion; rush them and it breaks into a greasy puddle. A fresh yolk and a not-too-bitter oil do the rest.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook0 min
Makes1 cup
CuisineMediterranean
Cost$
VegetarianGluten-freeDairy-free
Contains eggs
Make it vegan: a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for1cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Egg yolks
Fresh yolks at room temperature are the base of the emulsion.
Pound the garlicMash the garlic with a pinch of salt in a mortar into a smooth paste. The salt acts as an abrasive and there should be no chunks.
Start the yolksWhisk the yolks with a few drops of lemon until loose and sticky. This is the base that will accept the oil.
Drip the oilWhisking constantly, add the olive oil literally drop by drop at first until it thickens and grips, then move to a slow thin stream.
Season and thinOnce thick and glossy, beat in the garlic paste and lemon, and loosen with a little water if it is too stiff. If it breaks, start a new yolk and drizzle the broken sauce back in.
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Aioli ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is Aioli gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Aioli vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.
Community Notes
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