Aioli- Garlic mayonnaise

Aioli translates to garlic mayonnaise ‘ai' is garlic and ‘oli' is oil. It is very easy to make aioli and it keeps well for a few weeks. And it tastes much better than store bought mayonnaise. Aioli is the perfect accompaniment to asparagus, potatoes and fish.

Prep time: 15 minutes
  • 1 free-range egg yolk at room temperature
  • 1 teaspoon Dijon mustard
  • 2-3 cloves garlic, chopped
  • Salt and pepper to taste
  • Approx 100 mls extra-virgin olive oil
  • 100mls mild oil such i.e. rice bran or grapeseed
  • Lemon juice to taste

In a bowl whisk together the egg yolk, mustard and garlic. Season. Slowly drop by drop whisk in the oil. It is important to do this slowly so to emulsify the oil and liquid. Keep whisking and adding the oil until it is nice and thick. Add lemon juice to taste and adjust seasoning.

That is the ‘slow food' version which I love to do when I have the time but if time is of the essence use a blender. First blend together the egg yolk, mustard, garlic and seasonings then slowly drizzle in the oil with the engine going. Add lemon juice to taste and adjust seasoning. Easy, aioli in no time!