I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy



For those of you unfamiliar with aioli, it is the delicate, French version of mayonnaise, easily made at home, and infinitely more delicious than the store-bought variety.  Don’t be put off by the idea of adding vanilla extract.  The vanilla adds a delightful lift to the aioli as well as the slightest hint of sweetness. The Tahitians know this. They would never think of serving mahi-mahi without vanilla in the cream sauce they are famous for!

Use this sauce also for prawns, fresh crab or any baked, grilled or sauteed fish, artichokes, asparagus or any vegetables you’d like to serve with sauce.  You can also use it in sandwiches.  Think mayonnaise gone haute!

A couple of tips: If you are using aioli over vegetables or as a dipping sauce for artichokes, seafood, etc., you don’t need to make it real thick. For use on sandwiches or chicken or seafood salad, make it a little thicker.





  • 2 garlic cloves
  • 1 large egg yolk
  • 1 hard boiled egg yolk (optional)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon red or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons sunflower, walnut or other quality vegetable oil
  • 1/41/2 teaspoon Rain’s Choice pure Vanilla Extract
  • Sea salt and freshly ground pepper
  • 1 teaspoon chopped chives, tarragon, thyme or marjoram if desired


  1. This is how to make aioli the traditional way.
  2. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Set aside.
  3. Whisk together yolk, lemon juice, vinegar and mustard in a bowl. Combine oils and add a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  4. Whisk in garlic paste, vanilla a few drops at a time to taste, and herbs, then season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
  5. Here is how to make it using a food processor or blender.
  6. Mince garlic through a press or with a heavy knife. Add egg yolk, hard-boiled egg yolk, chopped into pieces, lemon juice, vinegar, mustard and 1 tablespoon of olive oil. Pulse until mixed well. With the motor running, add the oil in a very slow stream until the oil is incorporated and the mixture is emulsified. This can happen fairly quickly. Stop and taste the mixture. Add salt and pepper to taste and adjust oil/acid ratio if necessary. Add vanilla, a few drops at a time to taste, then herbs.
  7. If the sauce breaks, scrape it out of the processor bowl, wash the bowl, add an egg yolk, and then add the broken sauce very slowly until it emulsifies then add garlic, vanilla and herbs. This is mostly likely to happen during humid weather or a thunderstorm.
  8. Store as you would mayonnaise. This will keep for about a week.


You may need a little more or a little less oil than the recipe calls for. Adjust accordingly. Also, if the olive oil you are using is strong, use a little more vegetable oil and a little less olive oil.


Look Delicious?
Pin it for the world to see!

Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Tags: , ,

Trackback from your site.

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Leave a comment

Save my name, email, and website in this browser for the next time I comment.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Company