Recipe: Aioli (Proven├žal Garlic Mayonnaise) aka "Mayo"

A simple but exquisitely delicious mayonnaise recipe. You'll never buy store-bought mayo again! Use it just as you would regular mayonnaise or as a stand-alone dip for fresh or roasted veggies. 

Course Sauce
Keyword Aioli, garlic mayonnaise, mayonnaise
Prep Time 10 minutes
Author Susan von Frank


  • 4-8 Cloves garlic
  • 2 duck or chicken eggs or 4 Egg Yolks - 100% yolks will yield a creamier, richer sauce
  • 1 C. safflower or grapeseed oil
  • 1 C. extra virgin olive oil *if you use duck eggs, you may need a bit more oil since duck eggs tend to be larger than chicken eggs
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp dried mustard
  • salt to taste
  • 2-4 Tbsp white vinegar or fresh lemon juice


  1. Chop up your garlic and put it in a mortar and pestle. Smash it until it's a creamy paste. A pinch of sea salt sometimes aids the process. The goal is to get the flavor infused throughout the mayonnaise (sliced garlic chunks or a regular garlic smasher won't accomplish this nearly as well as a creamy garlic paste will).

    As mentioned above the recipe a Bamix immersion blender can be used to really speed up this recipe and get great results. If you don't have an immersion blender, just stick with the manual recipe instructions! 

  2. This next step is where the time-consuming part begins... but it's SO IMPORTANT that you do it right, or you'll end up with egg + oil, not mayo. 

    If you used a mortar & pestle in step 2, you'll probably need to transfer everything to a bigger glass bowl before you begin. VERY slowly, start to whisk the 1C Safflower or Grapeseed oil into your egg and garlic mixture. It's best to start with the lighter oils because they emulsify better than a heavier oil like olive oil. Again, an immersion blender will help speed up the process considerably. Otherwise, you can use good ole manual labor and a whisk. 

    About 1/2 C oil in, you'll start to notice the oil emulsifying with the egg and the mixture will start to stiffen. It's very rewarding! Keep going, slowly adding more oil, until it's done. 

  3. Once you've added in the first cup of oil, slowly begin whisking/blending in the additional 1C of extra virgin olive oil. You don't have a to go as slowly with the olive oil as you did with the first cup, but I do recommend keeping it to a slow, steady stream. By the time you're done you should have a nice, stiff, creamy sauce.

  4. At this point, you've got the base for your Aioli and your Mayo. The main difference between the two is the addition of Vinegar. If your goal is to have a Garlic Aioli, simply mix in your salt, other spices and some lemon juice - refrigerate, and serve.
  5. If you're trying to make Garlic Mayonnaise, slowly add in a small amount of Vinegar to your base, stir, and taste. Adjust accordingly. <em>Remember:</em> you can always add more, but you can't take away. Patience, grasshopper, patience. Once you have the proper amount of tang, add in any additional desired spices and/or lemon juice, refrigerate, and use as needed.

Recipe Notes

For a Thai take on things, red or green curry paste (~2 Tbsp) or curry powder is delicious! The mayonnaise pictured above has red curry & paprika added. For tartar sauce, add some minced onion and 2Tbsp of sweet relish. Experiment. Try different flavorings to make fun sandwich spreads. The main thing is to be creative and enjoy!