Garlic Aioli

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This one flopped, followed the recipe exactly and got a thin watery concoction that was not appetizing, used a recipe from another source that proved to be a big hit with last night's crab cakes.

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Im not sure why everyone is raving about this recipie. I made it about 5 mins ago exactly as it says and it was horrible, it was just tangy and sour, tasted like garlic and olive oil. I was hoping for a nice creamy garlic aioli but found it disappointing... Waste of good olive oil

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Perfect aioli in a blender, just double the recipe. I have a daughter who is gluten intolerant and allergic to mustard. Finding a recipe that tastes like bought aioli (or better was a real buzz. I will make this again and again.

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Easy peasy with a blender. Used only the yolk of a pasteurized egg. Took maybe 5 minutes. Didn't use any herbs, figuring I can add later. Wish I would have left out mustard (you can always add later as I really loved it with just lemon and garlic. I love love love garlic, but tasting it just plain I might use a little less next time- I will see how it works with turkey, burgers as is.

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The marks before the egg should indead link to something and the omission is probably why people are getting a runny consistancy. If you have never made aioli before you would not know that you are only to use the yolk of the egg.If you use large cloves of garlic use 2. Also some people add 1/4 tsp cider vinegar to prolong shelf life.

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This was very good, i used basil insted of parsley and put it on panini. Do not try to use as a dip because it will be too strong, use as a enhancer for sandwiches or chicken!!!

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I found this recipe as-written to be tasty but texture-wise, it was really thin and watery. However, the addition of another half cup of olive oil fixed it right up. I do not think it's too garlicky, but I can see how some people might.

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Nasty do not try as a dip....its too liquidy. Maybe would work as a marinade or something but I tried making it for sweet potato fries and it was not the right consistency. And very BITTER. (and I LOVE garlic - It needs something else

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Not sure if it is because of too much garlic or too much lemon.

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I was looking for something to use as a dipping sauce for some sweet potato fries and a lot of people used Garlic Aioli. I saw many different variations and decided to use this one. It was awful. I LOVE LOVE garlic, but this was terrible. It actually tasted like a burning feeling b/c of the overwhelming garlic flavor. I even tried adding more salt and lemon juice but it still just tasted like Olive Oil and garlic. Very dissapointed. What a waste of olive oil.