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garlic aïoli

Check out this simple aïoli (garlic mayonnaise) recipe shot for the January issue of Sacramento Magazine.  The sauce by Chef Mark Helms of Juno’s Kitchen and Delicatessen, takes any dish from ordinary to extraordinary and can be used on sandwiches and is also great with seafood, pork or chicken.


garlic aioli published in sacramento magazine january 2012

 ingredients for garlic aïoli easily prepared using a food processor


ingredients for making garlic aioli


ingredients for garlic aioli


recipe for garlic aïoli by Chef Mark Helms      makes 1 1/4 cups

1/2 teaspoon salt
1 egg yolk
zest and juice from one lemon
1 clove garlic
1 cup of olive oil

Place the salt, egg yolk lemon zest and garlic in a food processor and briefly pulse about 10 seconds. With the motor running, start adding the olive oil very slowly, drop by drop.  After one-fourth of the oil has been added, the sauce should look creamy and smooth. Continue adding the rest of the oil in a thin stream.

With the machine still running, slowly pour in the lemon juice.

Stop the machine and add more salt if needed.

Use immediately or refrigerate for up to 3 days.

garlic aioli recipe published in January issue of Sacramento Magazine
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