10:28 pm on 20 July 2009

For me, no meal is complete without a dollop of aioli. I make mine with whole eggs as opposed to the classic French mayonnaise, which only uses the egg yolks. This version is somewhat lighter and the risk of it splitting is slim. There is no comparison between a home-made aioli to one purchased at a supermarket.

(Makes about 2½ cups)


  • 2 whole eggs
  • 1 heaped tsp mustard
  • splash of white wine vinegar
  • Maldon salt and white pepper
  • 4 cloves of garlic, smashed
  • 2 cups of grapeseed oil
  • juice of one lemon


Chop the garlic first in your food processor.

Add eggs, mustard, vinegar, salt and pepper and process for about a minute. With the blades still running slowly, add the oil (you may require a little more oil, this depends on the size of the eggs). When it has reached your desired consistency add the juice of a lemon.

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