Rich homemade aioli

    12 min

    This rich aioli made with egg yolks and two types of oil is flavoured with garlic, smooth Dijon mustard and lemon juice. Use instead of mayonnaise or as a dip for battered fish.

    1 person made this

    Serves: 12 

    • 2 large egg yolks
    • 1 clove of garlic, crushed
    • 2 tablespoons lemon juice, divided
    • 1 teaspoon Dijon mustard, or more to taste
    • 175ml sunflower oil
    • 60ml extra virgin olive oil
    • 1/4 teaspoon of salt
    • freshly ground black pepper, to taste

    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. Whisk egg yolks, crushed garlic, 1 tablespoon lemon juice and Dijon mustard together in a bowl.
    2. Combine sunflower oil and olive oil; while whisking constantly, add oils into egg yolk mixture, a little at a time, until incorporated.
    3. Season aioli with salt, pepper and remaining lemon juice.
    4. Transfer aioli into a sealed jar and store in the fridge for about a week.

    If mixture separates:

    Whisk an egg yolk in a clean bowl; slowly add the broken emulsion, a little at a time, whisking all the time.

    If mixture is too thick:

    Whisk in 1 or 2 drops of water until you achieve desired consistency.


    This recipe contains raw eggs. It is recommended that pregnant women, young children and the elderly do not consume raw eggs.

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