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Almond aïoli

Name: Almond aïoli
Yield: Serves 6-8
Ingredients: 50g ground almonds; 300ml sunflower oil; 200ml extra-virgin olive oil; 2 large free-range egg yolks; 2 garlic cloves, crushed; Juice of 1 lemon

Published: 13 Jul 18
Updated: 20 Nov 24

This almond aïoli is a stunning accompaniment to roast turkey, and a good alternative to bread sauce for Christmas Day.

Looking for the OG garlic mayo? Here’s our classic aioli recipe.

Easy
January 2009

Test kitchen approved

Serves 6-8
Ready in 15 min

This almond aïoli is a stunning accompaniment to roast turkey, and a good alternative to bread sauce for Christmas Day.

Looking for the OG garlic mayo? Here’s our classic aioli recipe.

Nutrition: per serving

Calories: 465kcals
Fat: 50.4g (6.6g saturated)
Protein: 2.1g
Carbohydrates: 0.7g (0.4g sugars)
Salt: trace

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Ingredients

50g ground almonds
300ml sunflower oil
200ml extra-virgin olive oil
2 large free-range egg yolks
2 garlic cloves, crushed
Juice of 1 lemon

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Method

Preheat the oven to 190C/fan 170C/gas 5. Scatter the almonds onto a non-stick baking sheet and roast until golden. Leave to cool.
Mix the oils in a jug. Place the egg yolks, garlic and a squeeze of lemon juice in a large bowl. Beat with an electric whisk while slowly adding the oil, until smooth and very thick.
If it is too thick, whisk in a splash of boiling water from the kettle to make a slightly looser and very shiny mayonnaise. Stir in the almonds, then adjust the flavour with lemon juice and salt. Serve at room temperature, but chill until needed.