Soft Allioli (Metric)

Customary version of recipe

Yields 945 ml.

Ingredient Amount
Garlic cloves, large 5 ea.
Salt 5 ml.
Eggs 2 ea.
Lemon juice 10 ml.
Olive oil, extra virgin 500 ml.
Sunflower oil 500 ml.
Water, or as needed 75 ml.


  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 1 liter 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