Classic Aïoli

50 mins (prep 50)
3 ingredients
makes about 2 cups (serving 12)
We found that using a blender to begin the emulsion process for aïoli is much faster than pounding by hand from start to finish, which is the traditional method. Once using the mortar, resist the impulse to add the oil quickly — it will cause the mixture to separate. All the slow stirring requires a strong arm, so you may want to recruit a friend to help (especially because you need to make the aïoli in two batches). Very fresh garlic is crucial to this recipe. Bulbs should have smooth, tight skin and be firm and heavy for their size, with no green shoots.

Categories:  condiment~spread , french , sauce ,
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  • 1/2 cup coarsely chopped very fresh garlic, at room temperature
  • 2 teaspoons coarse sea saltor kosher salt
  • 2 cups extra-virgin olive oil, at room temperature
  • special equipment: a large mortar and pestle


Serving Size (277.1 g)
Servings 2
Amount per Serving
Calories 2142.2 Calories from Fat 2130.93
% Daily Value *
Total Fat 236.77g 728.52%
Saturated Fat 32.7g 327.0%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2335.99mg 194.67%
Total Carbohydrate 11.24g 7.49%
Dietary Fiber 0.71 g 5.71%
Sugars 0.34 g %
Protein 2.16g 8.65%
Vitamin A 3.06IU% Vitamin C 10.61mg%
Calcium 65.35mg% Iron 1.92mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
very fresh, coarsely chopped, a, special equipment, large