Aioli with Herbs

Aioli with Herbs

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Use this versatile sauce as a dip for raw vegetables, or as an accompaniment to grilled fish. Replace the herbs with a finely chopped chilli to make a hot spicy sauce great with bouillabaisse.
Servings: 6
Calories: 785


  • 4 egg yolks
  • 1 tbsp white wine vinegar
  • 1/2 tsp dry mustard
  • 2 tbsp water
  • 6 cloves of garlic crushed, peeled and finely diced
  • sea salt
  • freshly ground black pepper
  • 17 floz extra-virgin olive oil
  • a bunch of chives finely chopped
  • a bunch of dill finely chopped


  • Whisk together the egg yolks, vinegar, dry mustard and water using an electric hand-held mixer or a blender. (You have to work hard if you do it by hand.) Add the garlic along with the salt and pepper, and blend again.
  • Slowly pour in the olive oil, mixing constantly to emulsify the eggs and make a mayonnaise-style sauce. If the mixture is too thick, add a little extra water to adjust the consistency.
  • Stir the chopped herbs in well. Store in the fridge and use within 3 days.
Calories: 785 kcal
Carbohydrates: 1 g
Protein: 2 g
Fat: 87g
Saturated Fat: 13 g
Cholesterol: 130 mg
Sodium: 8 mg
Potassium: 28 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 173 IU
Vitamin C: 1 mg
Calcium: 22 mg
Iron: 1 mg
Cuisine French
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