Garlic Aioli Recipe | How To Make Garlic Aioli

garlic aioli with leftover eggs

Oscar Hather

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Makes:

1

Prep Time:

0

hours

10

mins

Total Time:

0

hours

10

mins

For the Garlic Aioli

2


garlic cloves, finely chopped

1/2 tbsp.

white vinegar or lemon juice

350 ml

neutral oil (such as sunflower oil or vegetable oil)

Optional add-ins

1


handful fresh chopped herbs, such as parsley, basil chives, oregano or wild garlic

Freshly ground black pepper

2 tbsp.

crispy chilli oil

2 tbsp.

capers or chopped gherkins

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  1. In a medium bowl, combine garlic, egg yolks, vinegar or lemon juice and salt.
  2. 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.
  3. 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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