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Aioli Angst

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I've been making aioli lately (lemon juice, garlic, salt, egg yolk, olive oil), and it sets up beautifully until i refrigerate it. Once I take it out of the fridge, it loosens quickly and breaks pretty much as soon as I spread it on anything. Does this happen to everyone? Anything I should do differently?

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  1. does it have to be refrigerated if you are using it soon? i.e., within a few hours?

    hounds? (i'm just thinking of the mayo discussion):


    1. Maybe the answer to your problem can be found in this previous discussion.


      I use my Cusinart for the mixing. Main ingredients in my recipe is 2 egg yolks + l whole egg and two cups of oil, garlic, etc. I have never had my aioli separate when refrigerated.

      1. I use Alton Brown's recipe for mayo when I make it, and he says to leave it out at room temperature for 1 to 2 hours, and THEN refrigerate it. Do you do this part? Or do your refrigerate it right away? Maybe that is the problem....?