The Spaniards claim to have invented mayonnaise. A lot of other countries do as well. Whomever is responsible did the world a great favor. Homemade mayonnaise, especially when made with the highest quality extra-virgin Spanish olive oil, is noticeably superior to even the best store bought brands. Toss in a little garlic like they do in Spain and the dish it’s served with compliments the aioli, not the other way around.

Aioli – Garlic Mayonnaise

Add garlic to homemade Spanish mayonesa to create a perfect dip for cold shrimp, fried seafood, and hot fried potatoes. To make regular mayonesa, just skip the garlic in the recipe below.

5 from 2 votes

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Course: Condiment, Tapas

Cuisine: Spanish

Prep Time: 10

Total Time: 10

Servings: cup

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

4 clove Garlic, put through a garlic press
¼ tsp Salt
1 large egg, yolk only
1 tsp Fresh squeezed lemon juice
1 cup Extra virgin olive oil
1 tbsp Hot water

US Customary – Metric

Instructions

In a food processor, add garlic, egg yolk, salt, add lemon juice. Pulse until well mixed.
With the motor running, slowly drizzle in a thin stream of olive oil. Stop once or twice to scrape down the sides. When all the oil is in and aioli emulsified, gradually blend in water.
Place in a container with a lid and refrigerate.