• Serves icon Serves 6
  • Time icon 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.


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


  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. Gradually whisk in good olive oil in a slow, steady trickle (or pour through the funnel with the motor running).
  3. Whisk in 1 tablespoon warm water and check the seasoning.

delicious. tips

  1. 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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