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.
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Serves 6 -
Ready in 10 min
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.