Alice’s Aioli

Alice Water’s is an intriguing woman I knew little about until a few days ago. I gave her aioli recipe a try after wring a blog post at the Family Kitchen about Kim Severson’s relationship with her, and how Alice changed her life for the better. I had never made aioli before, it takes a little time and patience, but is so worth it. I made it with only olive oil and lots of crushed garlic that I pulverized with a mortar and pestle.

This recipe was also featured on Babble’s Family Kitchen.

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Alice’s Aioli Recipe

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2 or 3 small garlic cloves
A pinch of salt
1 egg
½ teaspoon of water
1 cup olive oil


1. Pound the garlic and the salt in a mortar and pestle until it’s smooth.

2. Separate the egg and add the yolk to a mixing bowl. Find something else to do with the egg white.

3. Add about half the garlic and the water and mix well with a whisk.

4. Using a cup with a spout, dribble the olive oil into the egg yolk mixture, whisking constantly. It helps to wrap a damp kitchen towel around the base of the bowl to keep it from moving. Or have a friend pour while you whisk.

5. As the sauce thickens and lightens in color, add the oil a little faster but keep whisking.

6. Taste and add more of the salt and garlic mixture. If it’s too thick, thin it with water.

Notes: In the spirit of the post, I did everything exactly as stated, using a hand whisk, and it turned out great. But I thought it was a little lumpy (actually looking back, it was perfect, just thick), so I let it sit a few moments and then went crazy with the hand whisk again and it separated. To fix it, I got out the hand mixer added an additional egg yolk to a new bowl and treated the failed aioli as olive oil to add to my new yolk. It turned out great, it just needed a little more salt to for the extra egg.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  7 Responses to “Alice’s Aioli”

  1. Cajun Chef Ryan — November 2, 2010 @ 12:40 pm

    Indeed garlic aioli is an amazing ingredient to have in the kitchen. Talk about great as a spread on sandwiches too, and the variations are endless when adding flavors to the olive oil and garlic base.

    Bon appetit!

  2. Jane Deere — November 2, 2010 @ 6:33 pm

    I love garlic aioli! Especially with hand-cut French Fries!

  3. Mags — November 2, 2010 @ 11:02 pm

    I have a mortar and pestle on my Christmas list. Geez… you’d think I was asking for a Mercedes.

  4. Foodierama — November 3, 2010 @ 2:31 pm

    Alice’s Aioli #foodie

  5. marla {family fresh cooking} — November 4, 2010 @ 9:05 am

    I love aioli sauce, especially over salmon! Great recipe.

  6. hot root — July 17, 2011 @ 9:27 am

    wanna mess with me ?

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