1 large egg

2 to 3 cloves garlic, minced

1 teaspoon Dijon mustard

1 cup extra virgin olive oil

2 to 3 teaspoons freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper


Combine the egg, garlic, and mustard in a food processor and pulse a few times to combine. With the motor running, add the oil in a thin stream. Add the lemon juice and pulse again. Season to taste with salt and pepper.


Makes about 1 ¼ cups. Traditionally, aïoli is made with just egg yolk rather than whole egg, and it’s made with a mortar and pestle or whisked by hand. I’m all for short cuts, so I use my trusty food processor. But since a single yolk wouldn’t come up to the blade in a food processor, making it difficult to get the emulsion started, I use the whole egg. The result is slightly less thick but still absolutely delicious. By the way, if you’re uneasy about eating raw eggs, use pasteurized eggs. For a milder tasting aïoli, use half olive oil and half grape seed oil or just a light olive oil. Store-bought mayonnaise pales in comparison to homemade aïoli. Try aïoli on sandwiches or as the base for salad dressings. Stir in minced fresh herbs and use as a dipping sauce for crudités, French fries, or calamari. Really, garlicky aïoli is great on just about everything. Keeps for a day or two tightly sealed in the refrigerator.