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Homemade Aioli Recipe

Homemade aioli is a flavorful mayonnaise often served with seafood and vegetables. Try our different flavor variations with your favorite dishes. Recipe courtesy Jennifer Farley of Savory Simple.

Servings: 32

Active time: 5 minutes

Total time:


  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 1/2 c regular olive oil
  • 2 Tbsp fresh lemon juice
  • salt to taste
  • pepper to taste


  1. Add the egg yolks and whole egg to a food processor and puree for 1 minute.
  2. With the machine off, add the lemon juice, salt and pepper. Process for another minute.
  3. Turn the food processor on and slowly add the olive oil until completely emulsified. The sauce should be thick and pale in color. (Side note: If the funnel-shaped food pusher of your food processor has a small hole in the bottom, the olive oil can be poured through the top. It will be added at just the right speed).


Using extra virgin olive oil will result in a bitter aftertaste.


For pesto aioli: Add 3-4 tablespoons basil pesto, preferably homemade, to the food processor and puree for an additional 30 seconds.

For white truffle aioli: Add 4 teaspoons high quality white truffle oil to the food processor and puree for an additional 30 seconds.

For roasted garlic aioli: Add 3 tablespoons roasted garlic to the food processor and puree for an additional 30 seconds.

For Sriracha aioli: Add 2-4 tablespoons Sriracha (depending on your heat preference) to the food processor and puree for an additional 30 seconds.


Nutrition Facts

Serving Size (1 tablespoon)
Total Servings 32

Amount Per Serving:

Nutrition Category Amount
Calories 100
Calories from Fat 90
Total Fat 11g (17% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 15mg (5% DV)
Sodium 0mg (0% DV)
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.