Homemade Aioli

Homemade Aioli

Aioli is a Provençal traditional sauce made of garlic, olive oil and egg yolks. It is a type of mayonnaise, which you may flavor in many different ways, making it a very versatile sauce/dip.  You can serve it with meats, fish, vegetables or with bread.


  • 2 Egg Yolks
  • 1 Tablespoon Dijon mustard
  • 1 1/2 Tablespoon white wine vinegar
  • Salt
  • 1 Pinch of sugar
  • 2-3 Cloves of garlic (use garlic press to mince/crush)
  • 1/2 Cup (1/8 lt) Olive Oil
  • 1/2 Cup (1/8 lt) Vegetable Oil
  • 1 Bunch chopped chives


  • Mix mustard, egg yolks, vinegar, salt & sugar with a hand held mixer.
  • Add the crushed garlic cloves, remove inner green core/sprout this reduced the smell of garlic and is easier on your digestion
  • Pour olive oil and vegetable oil in one pot
  • Holding the mixer start by slowly drizzling the oil mixture into the egg/mustard mixture and keep mixing to obtain a mayonnaise consistance
  • Once all the oil has been incorporated into the aioli add the finely chopped chives
  • Keep in fridge until use (2 to 3 days)

Alternatively you may add lemon zest, basil, fennel tops, or even roasted nuts, etc basically anything to enhance your main course 😉

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