- July 2005
- Serves 6
- Ready in 10 min
What’s the difference between mayonnaise and aïoli? Garlic.
This tasty garlic mayonnaise from Provence should be made with a good olive oil for a fuller flavour. Aïoli can be served as a dip with fresh crudités, or use as you would with fries or oven chips.
Read our tips on what to do if your aioli splits or separates, too.
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.
The French insist on using olive oil, extra-virgin olive oil is too overpowering. So use a light or mild olive oil or, failing that, half regular olive oil and half sunflower oil.
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Or, how about...?
This is a stunning accompaniment to roast turkey, and a good alternative to bread sauce...