10 min

    This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.

    69 people made this

    Serves: 12 

    • 4 cloves garlic, minced
    • 2 egg yolks
    • 250ml (8 fl oz) extra virgin olive oil
    • 1 dessertspoon lemon juice
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Ready in:10min 

    1. In a medium bowl, beat egg yolks well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

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    Reviews in English (53)


    Altered ingredient amounts. used just one egg yolk , 3 cloves of garlic and added the olive oil by eye until the consistency and taste were ok  -  01 Jul 2010


    Something else. the correct name would be allioli  -  17 Feb 2011


    very tasty indeed  -  01 Jul 2010