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Make your own aioli

Homemade aioli, bright with garlic and lemon – dip potatoes of all kinds, veggies and other tasty treats.
Servings: 6



  • ½ lemon juice only
  • 1 garlic clove
  • 2 large yolks
  • 200 ml cold-pressed oil


for the aioli

  • Juice the lemon, add the garlic to the lemon juice and set aside for 20 minutes – this effectively cooks the garlic.
  • When the garlic is ready, add to a food processor with the egg yolks and a pinch of flaky salt. Whiz for a few seconds then start adding the oil – drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split.
  • Taste to check the seasoning, adding more lemon juice or salt as needed. Loosen with 1-2 tablespoons water if the mayonnaise is too thick.