Aïoli with Herbs

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Use this versatile sauce as a dip for raw vegetables, or as an accompaniment to grilled fish. Replace the herbs with a finely chopped chilli to make a hot spicy sauce: great with bouillabaisse.


  • 4 egg yolks
  • 1 tbsp white wine vinegar
  • ½ tsp dry mustard
  • 2 tbsp water
  • 6 cloves of garlic, crushed, peeled and finely diced
  • sea salt
  • freshly ground black pepper
  • 500 ml extra-virgin olive oil
  • a bunch of chives, finely chopped
  • a bunch of dill, finely chopped


    Whisk together the egg yolks, vinegar, dry mustard and water using an electric hand-held mixer or a blender. (You have to work hard if you do it by hand.) Add the garlic along with the salt and pepper, and blend again. Slowly pour in the olive oil, mixing constantly to emulsify the eggs and make a mayonnaise-style sauce. If the mixture is too thick, add a little extra water to adjust the consistency.

    Stir the chopped herbs in well. Store in the fridge and use within 3 days.