This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Aïoli Recipe

Serve as a dip with raw vegetables or with cold fish.
The original and traditional form of garlic mayonnaise (the history of which stretches back many centuries and which rather muddlingly gives it's name to a Provencal dish of crudité accompanying the said same sauce).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Key Features

  • Suitable for Vegetarians


1 batch of Mayonnaise (q.v.)

4 big cloves of Garlic, peeled


- Chop the Garlic finely and blend well with the mayonnaise.

- Chill.

A purist would tell you that the whole sauce should be made with a pestle and mortar.
This might be true, but excellent results are obtained using this simple method - if you start with good mayonnaise.

Reviews / Comments

Not yet reviewed

Be the first to add a review