This is a classic aioli recipe is a French garlic-flavoured mayonnaise traditionally served with Mediterranean fish soups. It’s also great as a simple dip to serve with raw vegetables or cooked and peeled prawns. Although quite easy to make it does need a little patience as the oil has to be added very gradually – just 2-3 drops at a time at first otherwise the mixture will separate. Use a good quality mild olive oil (not virgin olive oil as the flavour will be too strong) or a mixture of olive and rapeseed oil.
- 2 large egg yolks
- 2 large garlic cloves, peeled and crushed
- Large pinch of salt
- 300ml olive oil
- 1tbsp lemon juice
Place the egg yolks in a bowl with the crushed garlic and salt and whisk together using a balloon whisk.
Gradually whisk in the oil, just 2-3 drops at a time to begin with, until the mixture starts to thicken and emulsify. Once this happens you can add the oil in a thin stream, whisking all the time, until nearly all of it has been incorporated.
Whisk in the lemon juice, then gradually whisk in the rest of the oil until you have a smooth and thick mayonnaise. Taste and season with a little more salt, if necessary. Cover and store in the fridge for up to 3 days.
Top tip for making Aioli
Halve and remove the bitter green tips from the centre of the garlic cloves before crushing them.