Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good restaurants serving quality aioli that is really white. Also some store bought ones are more white than yellow.

I'm wondering how they make the aioli to be that white instead of the golden version I always get.


The original Valencian allioli and Maltese aljoli don't have egg yolk in its receipe. Egg yolk makes emulsification easier but it isn't necessary. Garlic itself is already an emulsifier.

Allioli is made by pounding garlic with olive oil and salt in a mortar until smooth. The oil should be added little by little -- otherwise the emulsion breaks.

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    Mortar and pestle?!? Maybe if you've got all day (or if you want to be excessively traditional). I'll take a few pulses in a food processor. – logophobe Jun 5 '15 at 19:52
  • Allright, thanks. I'll give it a try without the eggs. But indeed, in my food processor instead of the mortar. – tomvo Jun 6 '15 at 11:14
  • On second thought, you reckon this will result in the white version I'm talking about? I mean, Te olive oil is golden of color as well? – tomvo Jun 6 '15 at 11:15
  • @tomvo I have the impression that the oil doesn't make the emulsion as yellow as the oil is yellow in the non-emulsified state. See image aioli with egg yolk and allioli without egg yolk. It is still yellowish. The color obviously depends on the used oil. The caption of the last image says that there are lighter or darker olive oils and some even make the allioli greenish. – Ching Chong Jun 6 '15 at 13:08
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    Traditional All i oli is hand made with mortar and pestle. Its colour is yellowish, even with green oils (it's greenier than the one made with yellow oils). Allioli made in food processors has white colour. – J.A.I.L. Jun 6 '15 at 23:00

A lot of commercial mayonnaises/aiolis use whole eggs, which doesn't darken the mixture as much as egg yolks alone. The restaurants you speak of could be doing the same.

Also, what kind of oil are you using? When I use sunflower oil in aioli, it's lighter than something like olive oil.

Alternatively, ChefSteps etc. use titanium dioxide to make things whiter, you could try that.

  • Could the downvoter explain their reason why? – Ming Jul 3 '15 at 9:09

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