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.
Pepper sauce recipe
This classic pepper sauce recipe is much easier to make than your may think. With plenty of flavour and a tangy kick, this sauce is ideal drizzled on a steak
By GoodtoKnow • Published
Cloud eggs recipe: How to make Instagram's latest breakfast obsession
Our cloud eggs recipe is really a pretty way to serve up your breakfast. With fluffy bottoms and dippy tops the whole family will love these...
By Rosie Conroy • Published
Marie Rose sauce
This Marie Rose sauce recipe is a tangy dressing known as seafood, cocktail, or burger sauce. It’s the classic sauce for prawn cocktail...
By Jessica Dady • Published
Aubergine toasts feature a versatile aubergine dip which you can serve in a bowl with dipping toasts or more formally as a canapé, topped with a dollop of yoghurt and a sprig of rocket.
By Octavia Lillywhite • Published
Vanilla yule log cake
This vanilla yule log cake ticks all the boxes: light as a cloud vanilla sponge, rich booze spiked chocolate filling, and a cheat’s marshmallow frosting.
By Rosie Hopegood • Published
Christmas dinner pie
This mouth-watering Christmas dinner pie has to be one of the best ways to use up your leftover Christmas food. It's the perfect Boxing Day treat...
By Jessica Dady • Published
Why is there an egg shortage? Here’s why supermarkets are running out of eggs
Find out why is there an egg shortage, as some supermarkets see their shelves left empty as a result of the issue
By Ellie Hutchings • Published
Aldi issues urgent recall of sauce that could pose health risk to asthma sufferers
Aldi has urged customers not to eat the sauce over fears it contains sulphites.
By Selina Maycock • Published
Kinder Bueno mini eggs exist and fans are drooling
By Naomi Jamieson • Published