Oscar Hather
This creamy and rich garlic aioli recipe is a brilliant, quick and * super * easy way to use up leftover eggs and egg yolks. All you need is a few store cupboard essentials such as a neutral oil, like sunflower oil or vegetable oil, some vinegar and some salt.
You’ll also need a stick blender, but a food processor will also work! As for making it your own, homemade aioli and mayonnaise is a brilliant way to use up leftover herbs and greens from your fridge. Just chop them finely and add them after the oil for a herb-speckled condiment or dip. We also love a chilli crisp mayo made with crispy chilli oil (excellent on sausage sarnies) or a classic French-style Dijon mayonnaise with chips. Yum.
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Makes:
1
Prep Time:
0
hours
10
mins
Total Time:
0
hours
10
mins
For the Garlic Aioli
garlic cloves, finely chopped
white vinegar or lemon juice
neutral oil (such as sunflower oil or vegetable oil)
Optional add-ins
handful fresh chopped herbs, such as parsley, basil chives, oregano or wild garlic
Freshly ground black pepper
crispy chilli oil
capers or chopped gherkins
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- In a medium bowl, combine garlic, egg yolks, vinegar or lemon juice and salt.
- Using a stick blender, whizz together the ingredients until combined. While the blender is running, slowly drizzle in the oil to emulsify into the mixture. The aioli should get thicker and thicker as you add more oil.
- Once all oil is emulsified, fold through any additional add-ins. Store the aioli in a clean, airtight Tupperware or jar. This will keep in the fridge for two weeks.
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