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AIOLI MAGIC…Seven Saucy Secrets.

AIOLI MAGIC…Seven Saucy Secrets.

Aioli – Garlic Flavoured Mayonnaise

ay-oh-lee… of America’s few cold sauces.

Aioli is gluten-free, dairy-free & vegetarian, it can have unlimited variations.


  • 2 cloves garlic (quick fix – 1 tspn. crushed garlic)
  • pinch salt
  • 2 egg yolks
  • 2 tspns. whole grain mustard or Dijon
  • 2 tblspns. lemon juice
  • 1/2 tspn. sugar
  • 500 mls. extra virgin olive oil (or rice bran oil)

Process all ingredients except oil, drizzle slowly with motor running.


Only use good quality olive oil. I use half olive oil, half rice bran oil (find olive oil a bit to overpowering).

Best if all equipment & ingredients are at room temp.


If you want a big batch, Neil Perry has a great 1 litre recipe….

  • 1 head garlic
  • 4 tspns. sea salt, freshly ground white pepper
  • 12 egg yolks
  • juice of 2 lemons
  • 500g. each extra virgin olive oil & 500g. olive oil

Same deal…process all ingredients & drizzle oil slowly. Oh, & it freezes really well, so make plenty.


  • If it seperates while adding oil to fast, don’t worry. Just start with more yolks & mustard, & slowly drizzle seperated mix as if it were plain oil.
  • Add oil very slowly at the beginning.
  • Roasting the garlic makes aioli mellow & sweeter.
  • Stir in water, 1 tspn. at a time if too thick.
  • Half olive oil & half your favourite vege oil makes a less strong olive oil flavour.
  • Some chefs have health concerns about the safety of raw egg yolks & are starting  with a good quality commercial mayo (which is made from pasteurized egg yolks).

So a good quality jar of egg mayo & some crushed garlic is a great short-cut to instant aioli.

Now for the good bits…

A quick fix…..spread on some garlic bread, sprinkle with parmesan, toast in oven & sprinkle with Italian parsley.

Serve with….

  • green beans & roasted walnuts, or artichokes
  • grilled lamb & grilled veges
  • chicken & avocado
  • B.L.T.
  • mix into coleslaw or potato salad
  • Add lime, wasabi, smoked chilli or horseradish & serve with seafood….Atlantic salmon steaks, salmon patties, fresh prawns or scallops
  • Add roast red capsicum & serve with fritters, prawn pancakes or asparagus
  • Add basil & serve with prosciutto
  • Add quince & serve with calamari & whitebait
  • Add apple & serve with trout & walnuts
  • Add mint or pear & serve with lamb & haloumi

Other suggestions are saffron threads & tblspn. honey for a sweeter leaning, or sesame oil for a Thai flavour

There’s even a little company I stumbled upon called No Whey! It’s Sour Cream, who make a product called Almondaise that’s gluten,dairy,egg & soy free. This answers the call of many….

Happy dinner tonight!



  1. A BIG favourite of mine!

    • Mine too Caro…my sister is gluten intolerant & she can eat this is many guises, she reckons it is her food saviour :)) gotta love that! xx

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