Reader recipe Aioli
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.


Great mayonaise alternative.

By Julianne Threlfall

Source: Julianne Threlfall

  • rating starrating starrating starrating starrating star
  • Prep time 5
  • Cook time 5


  • 3 3egg yolkegg yolks
  • sea salt, to taste
  • fresh ground pepper, to taste
  • 1 tbsp 1tbspwhite wine vinegar
  • 1-1/4 cups 1-1/4cupsextra-virgin olive oil, cold pressed
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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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