Aioli recipe

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makes: 350ml
Skill: medium
Prep: 25 min
Cooking: 25 min

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.

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