Unlike mayonnaise, this Spanish alioli recipe doesn't have anything in the ingredients that really helps the emulsification process (like mustard or eggs). So it is trickier to get proper emulsification. The easiest way to combat this is by adding an emulsifying ingredient such as mustard, egg yolk, lecithin, mayonnaise, etc. If the garlic mayo recipe hasn't emulsified properly, there are a few ways you could try to fix it. I’ve included tips in my mayonnaise recipe post and this garlic toum recipe.