US
egg
1
aioli
© David Loftus

aioli

servings
8
printBtn convertBtn

method


Aioli is a lovely fragrant and pungent type of mayonnaise – and the great thing is that you can take the flavor in any direction – try adding some pounded or chopped basil, fennel tops, dill or roasted nuts. It's also great flavored with lemon zest and juice. It’s normally seasoned well and is used to enhance things like fish stew in order to give it a real kick. You might wonder why I suggest using two types of olive oil to make this. By blending a strong peppery one with a mellower one, you can achieve a lovely rounded flavour.

Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When it’s all gone in, add the garlic and lemon juice and any extra flavors (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.

Try this: Lemon- or basil-flavored aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.


• from Jamie's Kitchen

ingredients


• ½ a small clove of garlic, peeled
• sea salt and freshly ground black pepper
• 1 large egg yolk, preferably free-range or organic
• 1 teaspoon Dijon mustard
• 285ml extra virgin olive oil
• 285ml olive oil
• lemon juice, to taste

share this page

tried this recipe or a similar one? share your tips...
1. by brenny on Wed 01 Feb 2012 @ 05:09

you need to write it out like a recipe

2. by EarthWitch on Thu 26 Jan 2012 @ 23:53

The quantities definitely look wrong.... they've double entered the oil by the looks.<br /> 2 egg yolk to 1 c oil would be about right

3. by Hayley on Fri 06 Jan 2012 @ 06:48

For those of you who think this recipe is a disaster, it is probably because you didn't add the oil slowly enough at first. You need to do it VERY slowly, like drop by drop until the mixture starts to thicken. Even if you have stuffed it up and it's just garlicy oil, it's still going to taste good. Just mix it in with some pasta or use as a dressing.

4. by chloe on Sun 25 Dec 2011 @ 14:11

This recipe was a disaster. Jamie, you owe us a bottle of olive oil. I shall pick it up from your restaurant in Bristol tomorrow.

5. by steve on Thu 17 Nov 2011 @ 08:26

I'm guessing 1 ounce of each oil and this recipe should say<br /> 28.5 ml not 285ml?<br /> <br /> So off by a factor of 10x on the oil? That would align with other recipes I've read where about 1/2 ounce per serving vs this one of 10x that. Really? Make roughly a pint glass of aioli to serve 8?

6. by JAYBEE on Sat 20 Aug 2011 @ 14:33

THIS RECIPE IS INCORRECT!!!!! massively!! i hope you read this before you waste several bottles of oil assuming you're making a mistake!! it must be twice as much oil as you need and just 1 egg yolk simply can't cope with it all. perhaps the editors of this site should remove/replace this one?

7. by Mike Boyd on Sun 07 Aug 2011 @ 16:43

These measurements can't be right. I also ended up with an extremely runny mixture having only used around a quarter of the amount of oil suggested in the recipe. Or am I missing something here?....

8. by e donnelly on Sat 06 Aug 2011 @ 11:25

I ended up with a bowl of oil. Are these measurements correct? Thought it was supposed to be mayonnaise consistency?? Very dissapointed :(

9. by Anibal on Sat 16 Jul 2011 @ 23:28

Get smart. Most countries around the Mediterranean have various techniques for combining garlic and olive oil. Thus 'alholi", 'allioli', 'Aglio e Olio', 'Aïoli', etc., each with distinct techniques and uses. Garlic and oil - Garlic and Oil - two ingredients common to all the sun-drenched cuisines. To say, chauvinistically, that it originated in one certain country's kitchen is, well, silly and nationalist. The truth is that Aïoli originated in my kitchen in Pacoima several years ago. But Jamie's version works very well, too.

10. by Fabbo36 on Thu 03 Feb 2011 @ 05:46

Nice recipe! What is the shelf life please?<br />

11. by Aims on Tue 21 Dec 2010 @ 06:18

Oh dear lord, does it really matter where this dressing originated from and or how the word is pronounced?
Jamie, i am going to give this a shot with some freshly cooked prawns (cooled) and add some finley chopped sweet pickles for our christmas appetizer mmm yum

12. by peteriiino! on Fri 22 Jan 2010 @ 07:54

"Aïoli" or "all i oli" or how ever you might be calling it, is neither Spanish nor French nor Italian! It is originally from the Middle-East and specifically from the Lebanon! The Arabs took it over from the Lebanese indeed and introduced it in Europe in the middle-ages when they colonized and ruled Andalucia in nowadays Spain! Voila!

13. by Isabel on Sat 21 Nov 2009 @ 18:06

The correct name is " ALL I OLI", it's made from Catalonia (Spain) but is in all de country. all i oli is written in Catalan, in Castilian (spanish) means ajo y aceite, which in english is garlic and olive oil.
In Spain also made with egg but now is just a garlic mayonnaise is not "all i oli",OK??

14. by Ida on Sun 15 Nov 2009 @ 01:47

The correct name is "all i oli" and it's from Catalonia...YES!! from SPAIN and it's not a Mayonesa...it's just oil and garlic with salt...so please change the name of that sauce, bacause it's not ALL I OLI...this sauce is just mayonesa with garlic...and mustard??? come on! I can't believe that...please fix it...

Ashlee...all i oli in Italy or France? well... I don't think so
And Mara ...mediterranean is not only France or Italy...the closest part to Spain? NO, it's from Spain...

I can't understand why there are so many problems with Spain and spanish things in general...

15. by Mara on Thu 24 Sep 2009 @ 10:31

Where in Italy? I knew It is cooked in France (the Mediterranean zone, specially de closest part to Spain) but i've never heard about Italy.

16. by Ashlee on Fri 07 Aug 2009 @ 23:11

It's made in Spain, France and Italy and there is no proof about where it originated. So while "all i oli" might be correct in Spain, in the English-speaking world we call it the French name, aïoli.

17. by Mara on Wed 17 Jun 2009 @ 09:01

Here in Spain (in Catalonia and Valencia, where is very popular) is called, as Natalia said, "all i oli". That means garlic and oil and that's exactly what we use to cook it: garlic, oil (olive oil of course) and a pinch of salt. We eat it with fish paella and fideuà, but also with roasted meat or fish.
I'm just giving information not criticizing. Jamie's recipe must be delicious and I'm going to try.

leave comments
related recipes
charred eggy bread with strawberries and honey
Mix the beaten egg with the milk and a dash of limoncello in a shallow dish. Dip the bread slices into...
Read more
creamy asparagus soup with a poached egg on toast
A fantastically simple asparagus soup, pureéd till it’s silky smooth, is always a winner. Delicious eaten...
Read more

latest members recipes
Mikes Apple Chili
Added by thefluiddruid
Fri 03 Feb 2012 @ 01:52
Chicken salad with ginger citrus dressing and sesame croutons
Added by Mango Ginger
Thu 02 Feb 2012 @ 03:37
Chicken rollantini
Added by Chefs Fresh
Mon 30 Jan 2012 @ 22:09
Linguine with Lemongrass Pesto, Prawns and Asparagus
Added by Mango Ginger
Sun 29 Jan 2012 @ 12:38
Facebook
more categories