Serves: 5
Total Calories: 389
Yield: 1 Cups


6 cloves garlic
2 egg yolk from very fresh organic eggs
2 tablespoons lemon juice
1/2 teaspoon sea salt
1 cup olive oil


1. Place the garlic cloves in the blender along with the egg yolks, lemon juice, and salt. Process on low until smooth. Stop the machine and scrape the sides of the container with a rubber spatula, if necessary, to make sure all the ingredients are processed.

2. With the blender running, slowly drizzle in the oil. This must be done slowly or the mayonnaise will separate. Continue processing until the mayonnaise thickens. Use immediately or store in a covered jar in the refrigerator for up to 3 days.

*Although organic eggs are safer than industrially farmed eggs, all raw eggs carry the danger of salmonella. Therefore, do not serve recipes with raw eggs to the elderly, to the very young, or to persons with weak immune systems.

Nutritional Facts:

Serves: 5
Total Calories: 389
Calories from Fat: 384

This Aioli recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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