Author: Canadian Living

Great mayonaise alternative.

  • Portion size 4 servings
  • Credits : Julianne Threlfall


  • 3 egg yolks
  • sea salt to taste
  • ground pepper to taste
  • 1 tablespoon white wine vinegar
  • 1 1/4 cup extra-virgin olive oil cold pressed


1. Place egg yolks in the food processor together with salt, pepper, vinegar. Blend. 2. Add olive oil slowly in a thin stream, blending continuously until oil is used up. This should become thick and creamy. If it curdles take a clean bowl, add an egg yolk and work to a smooth paste then slowly add failed aioli in a thin stream.
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