Aioli

Aioli

Aioli is traditionally a garlic based sauce, similar to mayonnaise that’s made without egg yolks. I prefer to make life easier and use egg yolks. This version is my current favourite which I make every few weeks and keep in the fridge to have on my eggs in the morning or with anything that needs a little more richness. Don’t be tempted to halve the recipe because there won’t be enough mixture in the food processor and speaking from experience, this will cause the mixture to split.

makes 3-4 cups
2 egg yolks
2 tablespoons rice or white wine vinegar
1 tablespoon dijon mustard, optional
1-3 cloves garlic, crushed
3-4 cups neutral flavoured oil, such as rice bran
1 teaspoon onion powder, optional

1. Whizz yolks, vinegar, mustard (if using), garlic and 2 tablespoons water in your food processor.

3. Add oil in a super slow trickle with the motor still running. Gradually increase the flow until the mixture is thick enough.

4. Add the onion powder (if using). Taste season. Add more oil if too thin and more water if too thick.

Variations

vegan – I’m afraid I haven’t figured out how to make mayo with egg yolks like the commercial ‘vegan’ mayos. Sorry!

mayonnaise – skip the garlic and onion powder.

no onion powder – it adds a lovely complex flavour but you can just skip it. I order mine from my favourite spice supplier. Onion salt can be substituted but be careful it doesn’t end up being too salty.

Waste Avoidance Strategy

eggs – will keep in the fridge for a month or so. Or use for another meal.

rice or white wine vinegar / dijon mustard / oil / onion powder – keep in the pantry.