Carolyne Kauser-AbbottCondimentProvencal RecipesTaste

Traditional Aioli a Recipe for Garlic Mayonnaise from Provence

Made with olive oil and egg yolks, aioli (aïoli) is a popular sauce in the South of France. Susan Herrmann Loomis shares her recipe for this garlic mayonnaise below. This recipe comes from her cookbook French Grill: 125 Refined & Rustic Recipes, published in 2018. In addition to publishing 14 best-selling books, Susan Herrmann Loomis founded the Dancing Tomatoes website, where you can read more about this talented lady. Based in Paris, with 20 years of teaching experience, Loomis offers live cooking classes via video link and a collection of traditional six four-course menus in the Plat du Jour video archive.

Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish. However, aioli works as an appetizer or first course with raw vegetables (crudités) such as carrots and radishes. Alternatively, serve aioli as a starter course in colder weather with a few steamed vegetables, boiled potatoes, shrimp or crab.

Traditional Aioli Garlic Mayonnaise

Aioli a Garlic Mayonnaise

Susan Herrmann Loomis
You can make aioli in a food processor or blender from start to finish. It will taste delicious, but its texture won’t be as fine as when made by hand with a mortar and pestle. Aioli crosses the boundaries of the seasons, served with warm, steamed vegetables in the winter or raw produce in the summer.
Prep Time 15 minutes
Course Appetizer, Sauce, Starter Course
Cuisine French, Provencal
Servings 6 people



  • 5 garlic cloves green germ removed
  • 1 tsp Fine Sea Salt
  • 1 tsp Dijon Mustard
  • 2 large Egg Yolks
  • 1 cup Neutral Cooking Oil vegetable, grapeseed or canola
  • 2 tsp Freshly Squeezed Lemon Juice
  • 1/4 cup Extra-Virgin Olive Oil


  • Make a paste of the garlic and salt in a mortar and pestle by working the pestle around slowly in the mortar. You can also do this in a food processor.
  • Whisk in the mustard and egg yolks until they are blended with the garlic and salt. Then, using either the mortar or a whisk, slowly add 3/4 cup (185ml) of the neutral oil very slowly in a fine, fine stream until the mixture becomes thick.
  • Add the lemon juice to the oil and garlic mixture, then add the remaining oil.
  • Taste the mixture for seasoning, and adjust with more lemon juice and salt if necessary.
Keyword Condiment, Garlic, Mayonnaise, Sauce
Tried this recipe?Let us know how it was!


Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Provence Bouches du Rhône Romans to Modern Day

Next post

Le Corbusier's La Cité Radieuse Marseille's Amazing Architecture

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.