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Texas Kitchen: Easy aioli sauce recipe for garlic lovers

Françoise Wilson’s easy-to-make aioli sauce.

Cucumbers. Baguettes. Crackers. Cubed potatoes. Just about anything can be paired with Kerrville resident Françoise Wilson’s simple but delicious aioli, she says.

Wilson was at a dinner party when a Notre Dame professor shared the aioli sauce recipe with her. A retired French and Spanish teacher, Wilson is no stranger to receiving recipes from people around the world. She’d had students whose families taught her how to prepare dishes from Malaysia, Turkey, Morocco, India, and more. Wilson also lived in Japan, where she was a guest on TV cooking shows, and later taught Japanese cooking classes at Ohio State University.

Françoise Wilson

Françoise Wilson

But it’s this simple aioli that Wilson frequently makes and shares with fellow “garlic freaks.” She tweaked the original recipe by swapping out olive oil for a more neutral canola oil and adding lemon juice.

Aioli for garlic freaks


Makes 6–8 ounces

  • 2 to 3 large garlic cloves, peeled and coarsely chopped
  • 1 large pasteurized whole egg, room temperature
  • 1/2 teaspoon salt
  • 6 ounces canola oil or other neutral oil
  • 1 teaspoon lemon juice


Put all ingredients in a beaker (or similar container) and submerge an immersion blender to the bottom of the beaker. Blend until all the oil is emulsified, about 1 minute.

Tip: The sauce is best served cold. If heated, the aioli tends to separate.

More recipes:

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