Aïoli Sauce

Simple Sauces for Vegetables

Preparation info

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This is a powerful garlicky mayonnaise, the flavour enriched further with olive oil rather than groundnut or sunflower oil. The sauce can be treated as a dip for vegetables or a generous spoonful served with roasted fish. Spread on hot toast or slices of French bread for an instant creamy garlic bread.


  • 5 cloves of garlic
  • salt and pepper
  • 2 egg yolks
  • 1</


  • Crush the garlic cloves, adding a generous pinch of salt once all smashed. Using the tip of a large knife, crush the garlic a stage further to a smooth pulp.

  • Put the garlic, egg yolks, mustard and lemon juice into a food processor and blend at full speed. The olive oil can now be trickled into the yolk mixture, continually pouring in a thin stream until co