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Aioli

Published: 30 Jun 05
Updated: 20 Nov 24

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.

Read our tips on what to do if your aioli splits or separates, too.

Easy
July 2005

Test kitchen approved

Serves 6
Ready in 10 min

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.

Read our tips on what to do if your aioli splits or separates, too.

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Ingredients

6 garlic cloves
3 egg yolks
3 tbsp white breadcrumbs
4 tbsp white wine vinegar
300ml olive oil
1 tbsp warm water

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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.

Recipe from July 2005 Issue

delicious. tips

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.

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.