About this recipe: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!
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Method Prep:10min › Ready in:10min
Place egg yolks in a bowl and whisk in the mustard, vinegar, salt and garlic until well blended.
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.
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.