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

Test kitchen approved

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.

Serves 6-8
Ready in 15 min

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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

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.

Recipe from January 2009 Issue

Nutrition

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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Almond aïoli

Ingredients

Method

Nutrition

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