Once you start making aioli from scratch you’ll want to stock it in your fridge at all times. I’ve been making it weekly and using it in a variety of ways – from a marinade for meat & fish, to a dipping sauce for grilled vegetables, or smothered on a sandwich. I was taught to start my aioli in a mortar & pestle and I whip it to perfection in a food processor (a blender works too, just a slowly pour it in). The trick to aioli is slowly adding the oil to the bowl or food processor so that it emulsifies. You can change the taste depending on the oils you use, I like a 3-1 blend of sunflower to extra virgin olive oil. 

Ingredients – makes 1 cup of aioli

  • 3/4 c sunflower oil

  • 1/4 c extra virgin olive oil

  • 1 egg yolk

  • 1-2 garlic cloves

  • 1-2 tsp lemon juice

  • Zest from 1 lemon

  • Flakey sea salt

  • Fresh cracked pepper

  • optional: 3 tbsp ice water to dilute for thinner dressing

  • optional: flat leaf parsley, cilantro, dill, chive, scallions, anchovies, and capers



Pound the garlic and sea salt in a mortar & pestle into a paste. Then add the egg yolk and mix into the paste. Pour the sunflower oil at a trickle, stopping the pour frequently to ensure its fully incorporated before adding more, stirring constantly to thicken. Add the olive oil slowly, continuing to stir quickly. Then add the lemon juice and zest. Season with salt & pepper.

*For thicker aioli, reserve half of the oil and put into food processor, slowly adding the oil and pulse until desired thickness. 
*You can dress it up with fresh herbs, anchovies, and capers this can be chopped by hand or in a food processor.