Escoffier Online Recipe – Aiolo


This accompaniment is popular in France and is a classic side dish for Bouillabaisse. Traditionally garlic is pounded together with olive oil to form a strong paste. Modern variations use egg yolk to emulsify the mixture. Aioli goes well with deep-fried foods.

Aioli Recipe
Serves 5
1 serve = 1.7 fl oz

1 tbsp Garlic
2 eggs
1 tsp Mustard
1 cup Olive oil

Preparation Steps:
1. Peel and chop the garlic
2. Separate the eggs. Whisk the egg yolks with the mustard and garlic, while gradually adding the oil to emulsify the mixture

Key Ingredient: Garlic, olive oil
Key Skills: Emulsion sauce production
Equipment Needs: Bowl, chef’s knife, whisk
Preparation Time: 10 minutes

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