- 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.
- 6 garlic cloves
- 3 egg yolks
- 3 tbsp white breadcrumbs
- 4 tbsp white wine vinegar
- 300ml olive oil
- 1 tbsp warm water
- 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).
- Gradually whisk in good olive oil in a slow, steady trickle (or pour through the funnel with the motor running).
- Whisk in 1 tablespoon warm water and check the seasoning.
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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