Grand Green Aioli Recipe (2024)

If you want to avoid the raw eggs, you could try making aioli cheater-style and just dress up some good mayo with extra garlic & herbs...

Is there any way to cook or use pasteurized egg yolks to make the aioli? I have a spouse with medical issues that make raw/undercooked eggs problematic...

The aioli recipe as written won't emulsify well. I think the 1/4 c of water is the culprit--when I look up aioli recipes elsewhere there's no mention of it. Mine tastes good but has more of a consistency of (runny) salad dressing. I would try leaving the water out and dribble it in while processing at the end, if you're trying to thin it for some reason. Also, I ended up adding another two cloves of garlic to punch it up a bit--just my taste buds. :)

My brother-in-law is the source of the aioli recipe I use. Mayonnaise, garlic, mustard, lemon juice, and about 2 tsps of smoked paprika, enough to turn it a distinct light pink. It's wonderful!

I recommend instead of egg yolks to use Vegenaise as your base so no cumbersome egg yolk & oil mixing! Add the rest of the ingredients except yolks and oils. Vegenaise is a Vegan alternative. And tastes like mayo.

I'm confused by the edamame thing. Is this recipe suggesting that I eat the pod? I'm pretty sure one can't. So, am I dipping individual little beans in aioli? I know I can just use other vegetables that make sense for aioli, but why on earth would the recipe suggest just lettuce and edamame? So weird.

This is dreadful - way too salty and no taste except oil. I'm really sorry I wasted good olive oil and the time to clean and sort all this parsley for this recipe!Sorry to rain on your parade, recipe developers, but really did you even taste it?

I made this for a cookout, subbing 1 cup mayo for the oil and egg yolks, and it was a huge hit. I would definitely blanch the snap peas and asparagus next time, but even raw they were good with the dip. I would also scale down the amount of dip next time - with 9 people, we had about half left over. I made zucchini sticks today to eat with some of the leftover dip, and it was so good that now I've eaten a plate of zucchini sticks by myself in the middle of the afternoon. Thanks, NYT Cooking.

A friend uses aquafaba (chickpea water) instead. Sounds weird but it has similar properties to egg whites and can also be whipped into vegan meringue so will add volume. Only uses a few Tablespoons, equivalent to yolk volume i guess…

Is it just me? The list of ingredients includes edamame beans and various lettuces; but the photo shows radishes, red peppers, green beans, asparagus, cucumbers, pea pods. The instructions make reference to cooking green beans, asparagus, snap peas and serving 'other vegetables' raw.So confused. Please help me out of the woods.Thanks heaps.

It's just a spread of whatever veg you'd like to dip in the aioli! Choose whatever you have and whatever makes you happy.

I've been happier using my immersion blender for this. It has two blades, so I initially use the metal blade with the lemon juice & mustard in a narrow, tall container. Then I use the blending plastic disc. Just rest the bottom of the immersion blender in the bottom of the container, add the oils & seasoning, and then while running at high speed, slowly raise the blender stick. It great and much easier to clean up.

We can buy “pasteurized” eggs at Sprouts in Denver. Perhaps health food stores would have them too.

I use Davidson’s Pasteurized Eggs whenever raw eggs are needed. I find them at most of my large supermarkets.

You are correct. The newsletter does say that you can adapt to make the aioli vegan. You have to scroll to the very end of the newsletter to see the instructions. Enjoy!

I made this for a family barbecue. Loved. Parsley can make things a bit bitter. I might combine some curly with some flat leaves. Salt is necessary. Endamame pods, pull seeds out with teeth. No need to dip seeds or eat pod.

I wish I had read the comments. A watery mess. What a disappointment.

This was not worth the effort of bringing my cuisinart out. Much too runny. Too salty.

I used about 3/4 parsley and 1/4 basil and about 2/3rds of the water called for. Wonderful stuff!

Just. Tasted like mustard.

My go-to cheater aioli for folks who can't or won't eat raw eggs involves a good jarred mayo (TJ's organic is my standard), VERY good olive oil (so that you actually get olive oil flavor even though the mayo uses soybean oil), lemon juice, garlic and mustard. I will try adding parsley, since that sounds delicious.

A bit confusing of a recipe. Too salty so I added an egg yolk, a garlic clove and some mayonnaise. Not sure what to do with the edamame but they tasted very good in the aioli. Boiled shrimp tasted perfect with the aioli.

Always use a light olive oil to make mayonnaise. Never use an string intense olive oil. Just get the one which has the least taste. And your egg yolks should be room temperature to properly emulsify. Add the water sparingly until you get the texture you prefer & I never bother to be too worried about it a bit of parsley stalk gets into my sauces. It’s all flavour.

Too salty I think, so, I added an extra egg yolk and one more garlic clove. Recipe is a bit confusing. I’m not sure where the edemame fit in but they are tasty in the aioli. I love the overall result. Quick boiled shrimp are perfect for this.

WAY too salty, next time will salt to taste, add more garlic and less water, too runny for picking up with vegetables. All that said we did enjoy our dinner with poached shrimp and not much sauce left in our small bowl. Looking forward to using it on chicken tomorrow night.

Did this in 2013 in Truro. Excellent hot weather meal with chilled seafood. GnT or Rose excellent.....Pretty Good

Leave out water, add a tblsp. at the end, and add more garlic.

Did this in Truro in 2013.Very great hot summery light dinner. Breezy GnT or Rose.

Double the garlic. Otherwise this worked as advertised just fine. No trouble emulsifying, including with water. Mine would have been too stiff without it. Very good.

To avoid the raw egg issue, I used Kewpie mayonnaise ( sugar-free), one garlic clove, juice of half a lemon, fresh parsley and ground black pepper. Delicious!