So I pulled out half a dozen of my most reliable cookbooks that include aioli. Then I made up a little spreadsheet and broke down the recipes into the amounts of garlic, egg, oil and lemon ...

While some more traditional Spanish cooks maintain that aïoli should be made with nothing more than garlic, lemon juice, and oil, this recipe, from Boston chef Gordon Hamersley, uses egg yolks to ...

This aioli sauce recipe uses only a few simple ... Since you won’t be dealing with raw eggs, this recipe is a perfect option ...

Add the egg yolk, and stir vigorously with the pestle ... where the sauce is star. In her recipe, Lulu calls for a whole head of garlic, but I find that far too potent for my non-Provençal ...

If you are unsure of how a different type of egg will taste in a recipe, try eating it over easy ... and membrane and slice into 8 pieces. Spoon aioli onto each piece of bread then top with ...

Eggs: Buy fresh, free-range eggs ... follow our Caper Aioli (the ultimate sauce for crispy baby artichokes) or Saffron Aioli recipes. Roszkowski also suggests mixing aioli into anything that ...

However, they're not the same. A textbook aioli requires garlic, and mayonnaise requires egg in its recipe. People might use ...

While some more traditional Spanish cooks maintain that aïoli should be made with nothing more than garlic, lemon juice, and oil, this recipe, from Boston chef Gordon Hamersley, uses egg yolks to ...