Several years ago, my parents were in France at a restaurant when they were brought bread and a dish of some yummy sauce.  My parents ate the entire bowl by the end of the meal and my dad liked it so much he asked the monsieur what the delicious substance was.  The gentleman looked down at the bowl and said, “I believe you call it, mayonnaise.”

I love that story.  It’s so gross until you realize that they were not eating Best Foods or Miracle Whip (ugh), they were eating aioli.  Which I will admit right here, I would totally do.

I’ve known how to make aioli for quite some time, I’ve just never really had the desire to do so.  But then I started making perfect burgers.  Seriously.  They’re perfect.  And instead of eating burgers at restaurants – I’ve found myself preferring to eat them at home.  With the exception of Lucky 13 a bar that makes amazing burgers and even more amazing fries (haven’t worked those out yet!).  My favorite thing on the menu is the Bacon Stinky which is a Bleu Cheese Bacon burger with Garlic Aioli.  Pair that with Rosemary Garlic Fries and I get the bedroom all to myself!!

I decided to see if I could get somewhere in the vicinity of copying their delicious burger and I knew it hinged on the sauce.  I found a how-to and basic recipe here and then added garlic and basil.

Garlic & Basil Aioli


  • 1 Large Egg
  • 1 Cup Olive Oil
  • 2-3 tsps Lime or Lemon Juice (half a lime/lemon, squeezed)
  • 1/2 tsp sea salt
  • 2 Cloves of Garlic
  • 3-4 Large Basil Leaves, rinsed


Check out the easy instructions here … *spoiler alert, you need a stick blender

I refrigerated the aioli for 3 hours before serving, but you can eat it right away.  When you do serve it, just add a generous dollop to a burger (with bleu cheese, bacon, and arugula) – or eat the whole bowl with some bread, I personally didn’t feel it was good enough to warrant THAT avenue, but hey, maybe it’s a France thing.


I’m not going to be able to quit Lucky 13, but now I have a good homemade contender 🙂