Watch icn

French Aioli 04:10

Adam Steudle

"What we have here is your basic foundation for any aioli. It's as classic French as it can possibly be."

French Aioli 04:10

Adam Steudle

"What we have here is your basic foundation for any aioli. It's as classic French as it can possibly be."

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Prepare two small bowls for separating the eggs. Crack the first egg on a flat surface and, over one of the bowls, empty the yolk and the white into one hand. Allow the egg white and any membranes to drip down through you fingers and into the bowl. Place the yolk in the other bowl. Repeat with the remaining five eggs. 00:06

  2. 2. Place the egg yolks and garlic cloves into a food processor. Turn on the processor and allow it to run for a minute, or until the mixture begins to aerate and thicken. 01:17

  3. 3. While the mixture blends, slowly drizzle the oil into the food processor. As more oil is incorporated, the egg mixture should begin to emulsify and thicken. Once the mixture has reached a custard-like consistency, drizzle the remaining oil straight in without stopping. 01:46

  4. 4. Once the mixture resembles mayonnaise, turn off the processor. Add the kosher salt and pulse to combine. 02:23

  5. 5. To loosen up the juices, roll a lemon under the broad side of a knife blade or under the heel of your hand. Slice the lemon in half and squeeze both halves into the food processor. Place your hands below the lemon to prevent the seeds from falling into the aioli. Pulse until the juice is incorporated. Use the aioli as is, or add any other desired ingredients for additional flavor. 02:53

What You'll Need


- Small bowls (2)
- Food processor
- Chef's knife


- Eggs (6)
- Garlic, peeled (3 cloves)
- Canola oil or olive oil (4 cups)
- Kosher salt (1 teaspoon)
- Lemon (1)

Chef Notes

Aioli is very similar to mayonnaise in texture, flavor, and preparation. It is a thick and creamy emulsification of egg yolks, fat, and an acid. The difference is that aioli traditionally incorporates garlic whereas mayonnaise does not.

Adding relish to aioli produces a remoulade which is used in Creole cooking. To learn how to make a remoulade sauce, visit Chef Taylor Bourdeaux's "Traditional Remoulade Sauce" tutorial located on the page below.

Use caution when making aioli with extra virgin olive oil, as the strong floral flavor can sometimes be overwhelming. If you prefer a lighter flavored aioli, mix extra virgin oil with a neutral oil such as vegetable or canola oil.

There are many ways to get creative with aioli. Possible variations include adding fresh or dried herbs, sriracha, roasted peppers, spices, or honey.

This recipe makes a large serving of aioli. If a smaller portion is desired, use half the amount of each ingredient listed. Alternately, store the aioli in an airtight container in the refrigerator for up to a week. 


Sign up to leave a comment

Taught by

Adam profile pic2

Chef Adam Steudle

Los Angeles

Chef Adam Steudle has turned Barlo restaurant into a culinary destination. Located in the Erwin Hotel in Venice Beach, CA, Ba... read more