Soft Allioli

Metric version of recipe

Yields 4 cups

Ingredient Amount
Garlic cloves, large 5 ea.
Salt 1 tsp.
Eggs 2 ea.
Lemon juice 2 tsp.
Olive oil, extra virgin 2 cups
Sunflower oil 2 cups
Water, or as needed 1/3 cup


  1. Chop the garlic coarsely. Combine it with the salt in a mortar and mash it to a paste. Add the eggs and lemon juice and stir vigorously until well combined. Alternatevely, place the mashed garlic in a food processor, add the eggs and lemon juice, and blend for 30 seconds.
  2. Combine the oils in a medium bowl or 4-cup measuring pitcher and, stirring rapidly, or with the machine running, very slowly drizzle it into the egg mixture, until you have a medium thick mayonnaise. This should take 1 to 2 minutes in a food processor, a little longer if working by hand. Thin out as desired with water. Serve immediately, or refrigerate for up to 1 week.

Additional tips

Recipe credit: Adapted from a recipe by Mari Carmen Vélez.

© 2018 The Culinary Institute of America