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Extra Virgin Olive oil Aioli


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Extra Virgin Olive oil Aioli


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Extra Virgin Olive oil Aioli

There is nothing like homemade aioli. The jarred product does not come close and especially not the Passover mayonnaise. To make a delicious creamy aioli-start with a good extra virgin olive oil. I am using one from France that tastes buttery and luscious with no bitterness and heavy flavor.


  • Ready Time : 0 min



  • 3 egg yolks
  • Salt and pepper
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 garlic clove, optional
  • 1 ½ cups extra virgin olive oil ( I use an oil from France that is buttery flavored and very mild)


  1. Place all of the ingredients, except the olive oil, in the work bowl of a food processor. Pulse several times to mix.
  2. With the motor running, add the olive oil, drop by drop until the aioli starts to thicken. Once it starts to thicken-you can add it faster.
  3. Store the aioli covered in the refrigerator for up to 5 days

About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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