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Aioli is a lovely fragrant and pungent type of mayonnaise – and the great thing is that you can take the flavour in any direction – try adding some pounded or chopped basil, fennel tops, dill or roasted nuts. It's also great flavoured 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.

Nutritional Information (amount per serving)


Serves 10   Approx time: 10   Difficulty: super easy


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


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 the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.

Try this: Lemon -or basil- flavoured 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.

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