Preparation info

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Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This garlicky spin on a basic mayonnaise is easy to prepare and can be done in advance, as it gets better after being left in the fridge for a few hours. Be sure to use eggs that are at room temperature to get the right emulsion and consistency. Once you’ve mastered this recipe you’ll never buy mayonnaise in the store again!


  • 1 egg yolk, at room temperature
  • 1 teaspoon Dijon mustard
  • 2 cloves o



In a small bowl, whisk together egg yolk, mustard, and garlic until mixture become slightly creamy and light yellow in color, about 2–3 minutes. Slowly add olive oil in a thin stream while continuing to whisk. The consistency should remain creamy and color should slowly lighten as the oil is whisked in. Continue to slowly add oil, making sure the aioli remains thick. Stop