10 mins

    This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.

    66 people made this

    Serves: 12 

    • 4 cloves garlic, minced
    • 1 whole egg
    • 2 egg yolks
    • 1 teaspoon Dijon mustard
    • 1 cup (250ml) extra virgin olive oil
    • 1 pinch salt, to taste
    • 2 teaspoons lemon juice
    • 1 tablespoon lemon juice, to taste
    • salt to taste
    • 1 clove garlic, diced
    • ground black pepper to taste
    • 150ml extra virgin olive oil

    Prep:10min  ›  Ready in:10min 

    1. In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
    2. Blend together all ingredients using an electric blender.

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    Reviews in English (53)


    Reading the reviews is very important on Allrecipes. It made sense to me that cold ingredients might work better. Mine worked perfectly with EASY tweaks as follows. 1) I CHILLED the oil first in the fridge for a couple of hours. 2) First I used a mortar and pestle to grind together garlic and salt into a paste. (Keep salt to a minimum). This step is optional but worked well. 3) I added the garlic mixture and eggs to food processor and blended until just combined. 4) Turned the processor on and added the oil, scraping the container regularly during the blending. I used a food processor for the whole thing and it came together very quickly. About 10 minutes for entire process, and it's really the texture of mayonnaise. I added the lemon juice at the end of blending and it smoothed it out to a lovely consistency and gave it a nice little acidity. Highly recommend.  -  23 Apr 2008  (Review from Allrecipes US | Canada)


    This is a wonderful recipe. I am vegan and found if you use 1/4 cup of Nayonnaise instead of the eggs, it is fantastic and my non-vegan guests were none the wiser!!  -  14 Apr 2002  (Review from Allrecipes US | Canada)


    I added more garlic gloves than specified, and it increased the intensity. The recipe makes quite a bit of aioli, so I would probably half it the next time. I served it on crab cakes and it was delicious.  -  12 Jun 2002  (Review from Allrecipes US | Canada)