Aioli Sauce

Back to Basics with Aioli Sauce

Yes, there are many versions of this recipe but sometimes it’s just best to make a few of them and stick with the best tasting one. I have to admit that this is not my favorite, however to each their own. I am sure that I have some more versions of this recipe so there will be more posts on Aioli.

Like I said it’s best to experiment and stick with the one you like. It’s good to get back to basics with sauces as they complement dishes adding to the flavors. Aioli suits fish and vegetables beautifully. Sometimes when cooking we forget some of the basics so it’s good to go back there. Enjoy!


2 garlic cloves, crushed
1 teaspoon sea salt or rock salt
2 egg yolks
1 cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons wholegrain mustard
1 tablespoon water


Process garlic, salt, and egg yolks in the small bowl of a food processor until well combined.

With motor running, slowly add oil through the feed tube, processing to form a thick mayonnaise. Transfer to a bowl.

Stir in lemon juice and mustard. Add water according to taste.

Cover surface with plastic wrap and refrigerate until required.


If the mixture does split then introduce another egg yolk at room temperature and whisk in.

Add small amounts of water if the mixture is too thick, 1 teaspoon at a time.

You can add more garlic, I sometimes do 4 cloves with this recipe.
Having all of the ingredients at room temperature helps to avoid the mixture from splitting.

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