Aioli

A garlic-scented mayonnaise from the South of France, wonderful with hot or cold boiled potatoes, hard-boiled eggs, chickpeas or even barbecued meat. This is a quick blender version or you can buy our ready made.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 15mins Servings: Make 1½ cups
  • 2 eggs, at room temperature

    2 cloves garlic crushed with ½ tsp salt

    ground black pepper

    ½ cup olive oil

    ½ cup vegetable oil

    1 tsp lemon juice

  • 1. Put the eggs into a food processor or blender with the crushed garlic, and pepper and pulse to combine.

  • 2. Combine the oils in a small jug which pours easily and, with the motor running, very slowly trickle the oil onto the eggs. The mayonnaise will thicken and become creamy.

  • 3. Once all the oil is added, stir in the lemon juice and taste for seasoning. For a more mellow garlic flavour, try roasting or steaming the garlic cloves in their skins until they are soft, then squeeze out the purée and use in the dressing as above.

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