10 min

    Aioli is basically garlic mayonnaise. It's a famous classic French sauce from Provence which was traditionally made with olive oil and alot of garlic. My version uses less garlic and a mixture of oils for a more palatable flavour. It's absolutely fantastic in a bacon sarnie!


    East Lothian, Scotland, UK
    13 people made this

    Makes: 350 ml

    • 2 egg yolks
    • 1 teaspoon Dijon mustard
    • 1 teaspoon white wine vinegar
    • 1 clove garlic, finely crushed
    • pinch salt
    • 150ml sunflower oil
    • 150ml extra virgin olive oil

    Prep:10min  ›  Ready in:10min 

    1. Place egg yolks in a bowl and whisk in the mustard, vinegar, salt and garlic until well blended.
    2. Mix together the oils and add to the egg mixture, very slowly in a thin trickle whilst whisking vigorously. If you don't do this slowly then the oil will not emulsify with the eggs and it will not thicken. Keep adding the oil gradually until it is all incorporated and you have a thick glossy texture.
    3. Thin the aioli if you wish by whisking in some water. Add a squeeze of lemon juice, to taste, and adjust the seasoning if needed.

    See it on my blog

    Check out this recipe on The Grubdaily Grotto!

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    Reviews in English (1)


    Very clear, straightforward recipe that worked beautifully. I was a little nervous about making mayonnaise for the first time, since I know it can be tricky, but this made it all simple.  -  25 Jun 2014