Preparation info

  • Serves


    , with some left over
    • Difficulty


    • Ready in

      20 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This creamy garlic dressing works wonderfully with a variety of dishes, including salads, crudités and most fish dishes.


  • 4 cloves of garlic, crushed, peeled and chopped
  • sea salt
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 400 ml olive oil
  • juice of ½ lemon
  • freshly ground black pepper


    Pound the garlic with the salt using a pestle and mortar until smooth and creamy. Add the egg yolks, vinegar and mustard, and mix to rich creamy consistency Transfer to a bowl and very slowly add the olive oil, whisking constantly Add the lemon juice, pepper and blend. If you prefer a thinner consistency, add a spoonful of warm water. The aïoli will keep for up to a week in the fridge.