French Provençal Aioli

Name: French Provençal Aioli
Prep time: 21 min
Total time: 21 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 medium cloves (12 g) garlic cloves, peeled, halved lengthwise, green germ removed, then roughly chopped; ½ tsp (3 g) fine sea salt; 2 large yolks (37 g) large egg yolks, at room temperature, whites discarded or saved for another use; ½ cup (120 ml) mild extra-virgin olive oil, at room temperature; ½ cup (120 ml) light (refined) olive oil, at room temperature; 1 tbsp (15 ml) fresh lemon juice, strained of seeds; 1 tsp (5 ml) lukewarm water, only if needed to loosen the sauce (optional)

From the MyKitchenBank Kitchen

A thick, glossy, deeply garlicky Provençal sauce built by hand from garlic paste, egg yolks, and olive oil, then brightened with lemon. Perfect with poached fish, boiled potatoes, steamed vegetables, or crusty bread.

Prep: 21 min
Cook: —
Wait: 50 min
Total: 1 hr 11 min
Makes: About 1 cup (240 ml), enough for 8 servings of 2 tablespoons each

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Ingredients

8 servings

3 medium cloves (12 g) garlic cloves, peeled, halved lengthwise, green germ removed, then roughly chopped
½ tsp (3 g) fine sea salt
2 large yolks (37 g) large egg yolks, at room temperature, whites discarded or saved for another use
½ cup (120 ml) mild extra-virgin olive oil, at room temperature
½ cup (120 ml) light (refined) olive oil, at room temperature
1 tbsp (15 ml) fresh lemon juice, strained of seeds
1 tsp (5 ml) lukewarm water, only if needed to loosen the sauce (optional)

Equipment (7)

Large mortar and pestle (at least 2-cup / 480 ml capacity), or a medium heavy bowl plus a fork or the flat of a knife
Medium mixing bowl, about 1.5-quart (1.4 L), if not using a mortar
Balloon whisk or wooden pestle
Spouted measuring cup (1 cup / 240 ml)
Small sharp knife and cutting board
Damp kitchen towel
Airtight container or jar

Steps

Before you start

Take the eggs out of the fridge 20 minutes ahead. Room-temperature yolks emulsify much more reliably than cold ones.
This sauce contains raw egg yolks. If you are serving pregnant people, young children, older adults, or anyone with a weakened immune system, use pasteurized eggs.
Measure both oils into one spouted measuring cup or small pitcher so you can control the pour with one hand.
Set a damp kitchen towel folded in a ring under your bowl so it doesn't slide while you whisk or pound.

1
Warm the yolks
- Let the eggs sit on the counter for 20 minutes.
- Meanwhile, measure the mild extra-virgin olive oil and light olive oil into a spouted 1-cup (240 ml) measuring cup and set it beside your work area.
- Peel the garlic, halve each clove lengthwise, and flick out any green germ, which can taste harsh.
- Separate the eggs and keep only the yolks.
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Ready when: Eggs no longer feel cold to the touch
Tip: Don't rush this with warm water; just let the whole eggs sit out.
2
Pound garlic to paste
- Roughly chop the garlic and add it to the mortar with the salt.
- Pound and grind in a circular motion for 3 to 4 minutes.
- If using a bowl, mash with the back of a fork or smear with the flat of a knife.
- Stop when there are no visible pieces.
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Ready when: A smooth, sticky, pale paste with no visible garlic bits
Tip: The salt acts as an abrasive, so don't skip it at this stage.
3
Blend in yolks
- Add the 2 egg yolks to the garlic paste.
- Stir or pound steadily for about 1 minute.
- Move the pestle or whisk in one direction only, which helps the emulsion form evenly.
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Ready when: The mixture is pale yellow, slightly sticky, and uniform
4
Add oil drop by drop
- While stirring constantly, add the oil literally drop by drop, using the first 2 tablespoons (30 ml) in total.
- Wait until each drop vanishes into the base before adding the next.
- This builds a stable emulsion.
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Ready when: The sauce turns thick, opaque, and clings to the pestle like mayonnaise
Tip: Pouring too fast now is the main cause of a broken, greasy sauce. If it looks oily and thin, see the Tips for the rescue.
5
Stream in remaining oil
- Once the sauce is thick, increase to a very thin, steady stream of oil while stirring without pausing.
- If it becomes so stiff that it is hard to move, stir in some of the lemon juice, ½ teaspoon at a time, to loosen it, then continue with the oil.
- Keep going until all of the oil is used, about 5 minutes.
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Ready when: The aioli is thick, glossy, and holds a soft peak when you lift the whisk
Tip: Keep the towel under the bowl so both hands stay free to pour and stir.
6
Season and adjust
- Stir in any remaining lemon juice.
- Taste and add a pinch more salt if needed.
- If the aioli is thicker than you like, stir in 1 teaspoon of lukewarm water until it is spoonable but still holds its shape.
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Ready when: Bright, garlicky, and balanced, with a creamy spoonable texture
Tip: A little water also makes the sauce more stable in the fridge.
7
Rest to mellow
- Cover the bowl and leave it at cool room temperature for 30 minutes.
- The raw garlic edge softens a little and the flavors meld.
- Stir briefly before using.
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Ready when: The aioli smells rounded and garlicky rather than sharp
Tip: Do not leave it out for more than 2 hours total because it contains raw egg.
8
Serve or store
- Spoon the aioli into a serving bowl and drizzle with a little extra olive oil if you like.
- Serve with warm potatoes, poached fish, blanched vegetables, or bread.
- Refrigerate any leftovers right away in an airtight jar.

Good to know

Tips

If the sauce breaks (looks oily and separated), put a fresh yolk in a clean bowl and slowly whisk the broken sauce into it, a teaspoon at a time, until smooth again.
Fully green or sprouting garlic makes bitter aioli; use fresh, firm cloves.
A mortar gives the creamiest, most traditional texture, but a bowl and whisk work well if you add the oil slowly.
Use a mild extra-virgin olive oil. Strong, peppery oils can taste bitter once emulsified.

Make ahead

"Make up to 1 day ahead. Cover with plastic pressed against the surface and refrigerate. Let it sit at room temperature for 15 minutes and stir before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: up to 3 days in an airtight container (raw egg, so keep it cold). Freezer: not recommended because the emulsion breaks. Serve cold or at cool room temperature; no reheating."

Substitutions

large egg yolks → Pasteurized egg yolks. Same quantity; ideal for anyone who should avoid raw egg.
fresh lemon juice → White wine vinegar. Use 2 teaspoons (10 ml) for a sharper, more tangy sauce.
light (refined) olive oil → Neutral oil such as sunflower or grapeseed. Gives a milder flavor; use the same volume.
mild extra-virgin olive oil → Robust extra-virgin olive oil. Use only up to 2 tablespoons (30 ml) and replace the rest with light oil, since strongly peppery oils can turn bitter when emulsified.