Recipe: Aïoli

Rating: 4.2 stars based on 1033 reviews


  • 4 free-range egg yolks
  • 8 cloves garlic
  • 1 lemon, juice only
  • 1 salt (taste it, it needed quite a lot of salt)
  • 1 freshly ground black pepper
  • 2 large teaspoons of pre- made Dijon mustard
  • 400ml olive oil


  • Blend all ingredients, except the olive oil, in a food processor.
  • Spoon the oil in a drizzle into the blender until it starts to form a thick sauce - about half the oil - then drizzle the ret of the oil in.
  • The mixture, once blended, should be vibrant and yellow in colour.


To vary the flavour, add a little mustard or some saffron.

If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.

Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes.


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