Aioli

Aioli

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

Method

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

1
To make your own aioli, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined.
2
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.
3
Season with salt and pepper.

Notes

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

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