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Aioli recipe

By Matthew Drennan

  1. Makes enough for 6-8 people
  2. Ready in 10 minutes
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Ingredients

  1. 6 garlic cloves
  2. 3 egg yolks
  3. 3 tbsp white breadcrumbs
  4. 4 tbsp white wine vinegar
  5. 300ml olive oil
  6. 1 tbsp warm water

Method

  1. 1. Put crushed garlic cloves, egg yolks, fresh white breadcrumbs, white wine vinegar and a little seasoning into a bowl and whisk well (or whizz in a food processor).
  2. 2. Gradually whisk in good olive oil in a slow, steady trickle (or pour through the funnel with the motor running).
  3. 3. Whisk in 1 tablespoon warm water and check the seasoning.

Chef's tip

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.

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