--- title: "Aioli: what it means in cooking — Tiny Plates" description: "Aioli is a thick garlic sauce from the Mediterranean, made by emulsifying garlic and olive oil, often with egg yolk. Here is how to make and use it." url: "https://www.tinyplates.dev/glossary/aioli" --- # Aioli Aioli is a thick garlic sauce from the Mediterranean, made by emulsifying garlic and olive oil, often with egg yolk. Here is how to make and use it. Also called Allioli, All i oli, Garlic mayonnaise. Aioli is a thick, pale sauce of garlic and olive oil. In its oldest form, from Provence and Catalonia, it is only garlic, salt and oil pounded together in a mortar until they hold as a paste. Most modern recipes add egg yolk, which makes it much easier and turns it into a strong garlic [mayonnaise](https://www.tinyplates.dev/glossary/mayonnaise). ## How to do it 1. Crush 2 to 4 garlic cloves with a pinch of salt into a smooth paste. A [mortar and pestle](https://www.tinyplates.dev/glossary/mortar-and-pestle) works best. 2. Stir in 1 egg yolk at [room temperature](https://www.tinyplates.dev/glossary/room-temperature) and 1 teaspoon of lemon juice. 3. Add 200 ml (about 3/4 cup) of oil a few drops at a time, whisking all the time. 4. Once the sauce thickens and holds, add the rest of the oil in a thin stream. 5. Season with salt and more lemon. Loosen with a teaspoon of water if it gets too stiff. ## Why it works Oil and water do not mix on their own. The lecithin in egg yolk and the fine particles of crushed garlic coat tiny oil droplets and keep them apart in the watery lemon juice. That is an [emulsion](https://www.tinyplates.dev/glossary/emulsion). Adding oil slowly at the start gives the droplets time to form. ## How to use it Serve aioli with fish soups, roasted potatoes, grilled vegetables, boiled eggs, fried seafood and sandwiches. In Provence a dish called _le grand aïoli_ is a platter of poached cod, vegetables and eggs served around a bowl of it. ## How to store it Homemade aioli with raw egg yolk should be kept in the fridge and eaten within 2 to 3 days. Use pasteurized eggs if you serve it to pregnant people, young children, older adults or anyone with a weak immune system. ## Common mistakes * Pouring the oil too fast at the start, which makes the sauce [split](https://www.tinyplates.dev/glossary/split-sauce). * Using only strong extra virgin olive oil. It can turn bitter when whisked hard. Mix it half and half with a mild oil. * Using cold eggs straight from the fridge, which emulsify less easily. * Calling any flavored mayonnaise aioli. Without garlic, it is not. ## Aioli recipes 7 recipes from the sites we collect. * [![](https://www.onceuponachef.com/images/2023/12/Red-Pepper-Sun-Dried-Tomato-Aioli-Hero-1.jpg)Red Pepper & Sun-Dried Tomato Aioliwww.onceuponachef.com · 15 min](https://www.onceuponachef.com/recipes/red-pepper-sun-dried-tomato-aioli.html) * [![](https://pinchofyum.com/tachyon/Sausage-and-Peppers-Square.jpg?fit=225%2C225)Grilled Sausage and Peppers with Garlic Aiolipinchofyum.com · 30 min](https://pinchofyum.com/grilled-sausage-and-peppers-with-garlic-aioli) * [![](https://minimalistbaker.com/wp-content/uploads/2023/05/Pesto-Chickpea-Veggie-Burgers-SQUARE.jpg)Pesto Veggie Burgers with Balsamic Aioliminimalistbaker.com · 30 min](https://minimalistbaker.com/pesto-veggie-burgers-with-balsamic-aioli/) * [![](https://pinchofyum.com/tachyon/Portobello-French-Dip-2.jpg?fit=150%2C225)Portobello French Dip with Horseradish Aiolipinchofyum.com · 45 min](https://pinchofyum.com/portobello-french-dip-with-horseradish-aioli) * [![](https://minimalistbaker.com/wp-content/uploads/2015/02/Crispy-Brussels-Sprouts-SQUARE.jpg)Crispy Garlic Brussels Sprouts with Sriracha Aioliminimalistbaker.com · 30 min](https://minimalistbaker.com/crispy-garlic-brussels-sprouts-with-sriracha-aioli/) * [![](https://www.skinnytaste.com/wp-content/uploads/2011/02/seasoned-baked-fries.jpg)Skinny Baked Seasoned Fries with Garlic Aioliwww.skinnytaste.com · 25 min](https://www.skinnytaste.com/baked-seasoned-fries-with-skinny-garlic/) * [![](https://minimalistbaker.com/wp-content/uploads/2014/01/Patatas-Bravas-SQUARE.jpg)Simple Patatas Bravasminimalistbaker.com · 45 min](https://minimalistbaker.com/simple-patatas-bravas/) ## Related terms * [MayonnaiseMayonnaise is a thick, cold sauce made by whisking oil into egg yolk with lemon or vinegar. It takes five minutes by hand and is the base of many dips.](https://www.tinyplates.dev/glossary/mayonnaise) * [EmulsionAn emulsion is a mix of oil and water, which normally do not blend, held together as tiny drops. Mayonnaise and vinaigrette are emulsions.](https://www.tinyplates.dev/glossary/emulsion) * [Split sauceA split sauce is an emulsion, like mayonnaise or hollandaise, that has separated into fat and thin liquid. Here is why it happens and how to fix it.](https://www.tinyplates.dev/glossary/split-sauce) * [RemouladeRemoulade is a mayonnaise-based sauce with pickles, capers, mustard and herbs. It goes with fried fish, crab cakes and celery root salad.](https://www.tinyplates.dev/glossary/remoulade) * [RomescoRomesco is a Catalan sauce of roasted red peppers, tomatoes, garlic, almonds or hazelnuts and olive oil. It is smoky and nutty and great with grilled food.](https://www.tinyplates.dev/glossary/romesco) [More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)