How to Fix Broken Aioli

June 13, 2012

Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, Amanda coaches us through fixing broken aioli. 

Broken Aioli

We've all been there: enthusiastically whisking aioli or mayonnaise, with high hopes for the finished product, and the emulsion breaks. What was supposed to be a real treat, one of the best things you can eat (as our friend Tamar Adler says), is just a messy bowl of separated oil and yolks. 

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It's a sad situation. It can make you feel like giving up on making it yourself. 

But don't do that! It can be fixed. And Amanda's showing us how, because homemade aioli is something we should never give up on. 


Today's video was shot by Alex Lisowski, and edited by Kyle Orosz. 

See what other Food52 readers are saying.

  • Shona
  • Ida-Maria Skavhaug
    Ida-Maria Skavhaug
  • froggy
  • sygyzy
I'm a freelance food and prop stylist, writer/editor, and video producer.


Shona November 26, 2016
A HUGE THANK YOU! It was my first attempt at making aioli and it was a disaster. Your technique worked brilliantly. I used my nutribullet the first time and failed. I used the whisk as per your video and SUCCESS 😀. Thank you very much.
Ida-Maria S. September 3, 2015
Froggy, you saved our tapas night! I didn't have any more eggs left and your method worked beautifully!
froggy June 20, 2012
Instead of using another egg yolk to recompose the mayonnaise, I put a small amount of water into a clean bowl then whisk in slowly the broken mayo. Works great with a Hollandaise type of sauce too.
sygyzy June 13, 2012
"No it's not, it's going to be ok" - Oh Amanda!