James Beard

Author and Educator

Although traditionally made with a mortar and pestle, this classic, garlicky mayonnaise from Provence can be quickly and easily combined in a blender. Serve it with raw or cooked vegetables, cold meats, poached fish, or pretty much anything you desire.


1 cup


  • 3 cloves garlic
  • 2 egg yolks*
  • 1 teaspoon salt (preferably sea salt)
  • 1 1/2 cups fruity olive oil


Put garlic and egg yolks in the blender container with salt and run at high speed for about 30 seconds. Reduce the speed and pour the oil in slowly until the sauce is thick and thoroughly blended. If by any chance it should curdle, pour the mixture into a bowl, start with another egg yolk and a tiny bit of oil in the blender, then slowly pour back in the curdled mixture.

To make aïoli in advance, put it in a container and place a piece of plastic wrap on the surface so that a film doesn’t form. Cover and refrigerate until serving.