Olive Oil Aïoli

Name: Olive Oil Aïoli
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (190 ml)
Cuisine: French Classic
Ingredients: 4 cloves garlic Garlic; about 1 yolk (18 g) Egg Yolk; 2/3 cup olive oil (160 ml) Olive Oil

Independent adaptation of a publicly published Cyril Lignac recipe. Not affiliated with, sponsored by, or endorsed by Cyril Lignac.

CONDIMENT · VEGETABLES, FISH & BREAD

In the published recipe, this is the condiment for aïoli garni.

Lignac's olive oil aïoli for a classic aïoli garni.

On the jar

AIOLI

Method: blend
Yield: about ¾ cup
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Olive Oil 160 ml

Ingredients

Garlic4 cloves garlic
Egg Yolkabout 1 yolk (18 g)
Olive Oil2/3 cup olive oil (160 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Olive Oil Aïoli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

Tartare Sauce★ STARRED KITCHENOn the jar: TARTARE
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Cyril Lignac works in Modern French / TV cuisine at Le Quinzième; credentials include Michelin 1* (Le Quinzième, Paris, 2012-2019).

Originally published as Aïoli à l’Huile d’Olive.

Adapted from a Cyril Lignac recipe (Cyril Lignac / Femme Actuelle (aïoli garni; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Cyril Lignac / Femme Actuelle (aïoli garni; re-eligible under §1 v2 2026-07-18) (published as “Aïoli à l’Huile d’Olive”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar