Go Back


A rich, garlicky mayonnaise which goes perfectly with cold meats, seafood and in sandwiches.


  • 100 ml good Olive Oil
  • 100 ml mild-flavoured Oil such as Sunflower or Canola
  • 3 large cloves of Garlic
  • 1 Egg Yolk

Optional1tbsp Lemon Juice

  • 2 tsps Mustard Dijon, Wholegrain etc.


  • Start off by peeling and mincing the garlic finely. Place into a large bowl with the egg yolk and whisk well with a balloon whisk.
  • While whisking continuously, drizzle in the oil very slowly. You should be pouring as little as is physically possible, while still being able to call it a "continuous stream".
  • Continue whisking - as the aïoli gains body you can start pouring the oil a little faster (but not too fast!).
  • Keep going until all the oil is well combined and then transfer to a bowl or jar. Store in the refrigerator when not in use.


If you find that the aïoli gets too thick you can loosen it by adding a couple of teaspoons of cool water.
If you decide to flavour the aïoli with mustard, whisk this in at the beginning with the garlic and egg yolk.
If you decide to use lemon juice then add this in at the very end, and add it in place of the water mentioned above.