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Creamy, Homemade Aïoli (Garlicky, Lemony Mayonnaise)

Prep Time20 mins
Total Time20 mins
Author: Emily Clifton - Nerds with Knives


  • 2 large egg yolks*
  • 1/2 cup grapeseed or canola oil
  • 1/2 cup extra-virgin olive oil
  • 2 small garlic cloves finely grated
  • 1/2 teaspoon coarse kosher salt plus more, to taste
  • Pinch of cayenne pepper
  • 2 tablespoons lemon juice
  • Freshly ground black pepper to taste


  • Drape a kitchen towel over a small saucepan and set a small metal bowl over it (this will hold the bowl in place so you can whisk and pour at the same time). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well.
  • Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne, paprika and lemon juice, season with pepper, and more salt, to taste.


*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems. If you’re concerned, use pasteurized egg yolks instead.
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