Home-Made Aioli

This is delicious and full of good fats. It’s one of those things where a little goes a long way so you could try halving the recipe if you wanted.


1-2 cloves of garlic

2 large egg yolks

3/4 cup olive oil

2 teaspoons of whole grain mustard

Juice of one lemon

1 teaspoon of vinegar

1/2 teaspoon of salt

Method: Grind garlic and salt into a paste in a mortar and pestle (or do a rough job on a chopping board if that’s all you have). Put paste in a bowl and add the egg yolks, mustard, half the lemon juice and the vinegar and mix well.

Get a whisk and slowing start whisking while dropping oil very slowly into the mixture. If you do it too fast it will split. Do this until all the oil is in and the mixture is thick. Add the rest of the lemon juice if you feel the need. The whisking will give you a decent work out, so if you don’t have time then you can try it in the food precessor.

Stores for 5-7 days. Use on salad and with fish mmmmm…. Enjoy x

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