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Real-Deal Aioli

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This authentic garlic aioli is a classic Mediterranean staple that brings a punchy, savoury depth to almost any meal. Unlike modern shortcuts that use mayonnaise as a base, this traditional vegetarian recipe relies on the emulsion of fresh egg yolk and olive oil. The result is an intensely creamy sauce with a bold garlic flavour and a silky texture that shop-bought versions simply cannot replicate.

Creating a stable emulsion requires a little patience, but the effort is rewarded with a versatile condiment that elevates simple dishes. It is a fantastic accompaniment to crunchy skin-on chips, roasted Mediterranean vegetables, or served alongside a platter of crusty bread. For the best flavour, use a high-quality extra virgin olive oil and ensure your garlic is grated to a fine, smooth paste.

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Ingredients for Real-Deal Aioli

  • 1 large egg yolk

  • 4 medium garlic cloves, finely grated

  • 1/2 teaspoons kosher salt

  • 120ml olive oil

How to make Real-Deal Aioli

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Whisk egg yolk, garlic, and salt in a medium bowl to combine. Mix in 1 teaspoon water. Whisking constantly, add oil, drop by drop at first, then 1/8-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned.

Aioli can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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