If the aïoli does split or separate while you are making it, don’t worry. Beat a fresh egg yolk in a clean bowl and slowly add the split aïoli while whisking deftly. It’s also worth noting that aïoli keeps well in the fridge for up to five days, so whip up a big bowl that you can dip into.
Condiment recipes · French recipes
Aioli
What’s the difference between mayonnaise and aïoli? Garlic. This tasty garlic mayonnaise from Provence should be made with a good olive oil for a fuller flavour. Aïoli can be served as a dip with fresh crudités, or use as you would with fries or oven chips.
Serves6
Hands-on10 min
DifficultyEasy
Method
Put crushed garlic cloves, egg yolks, fresh white breadcrumbs, white wine vinegar and a little seasoning into a bowl and whisk well (or whizz in a food processor).
Gradually whisk in good olive oil in a slow, steady trickle (or pour through the funnel with the motor running).
Whisk in 1 tablespoon warm water and check the seasoning.
Quick wins, tips & make ahead
The French insist on using olive oil, extra-virgin olive oil is too overpowering. So use a light or mild olive oil or, failing that, half regular olive oil and half sunflower oil.
Rate & review
If you loved this
See all →More condiment recipes
Plum and ginger chutney
◆ Easy
Homemade brown sauce
◆ Easy
Salad cream
🍽 Makes 150ml◆ Easy
Green chutney
🍽 Makes about 150g◆ Easy
Keep browsing
