Aioli is pretty much like a mayonnaise but it contains garlic, lemon juice and more olive oil, making it a little richer than mayonnaise, and used more as a dip than a spread. There's so many versions of aioli but this is a pretty damn good one to use.

  • serves: -
  • yields: 500 ml
  • prep time: 10 minutes
  • cook time: -
  • contains: eggs
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What you'll need

  • 4 garlic confit cloves (or roasted garlic cloves)
  • 4 organic free-range eggs
  • 2 teaspoons Dijon mustard
  • 2 teaspoons raw apple cider vinegar
  • 2 tablespoons lemon juice
  • 400 mls extra virgin olive oil (add extra if needed)
  • sea salt
  • freshly ground black pepper


I love adding some spices, chilli and lime or preserved lemon for extra flavour.

To make your own aioli, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined.
With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed.
Season with salt and pepper.


Leftover aioli can be stored in an airtight container in the fridge for 4–5 days.

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