This creamy, fragrant sauce is perfect for dipping your crispy chips or dolloping on your homemade burger or sandwich.
Create this classic condiment at home using fresh, whole ingredients. The gorgeous garlic mayo is the perfect accompaniment for perfectly cooked chips , burgers , seafood and salads.
Looking for more sweet and savoury sauce recipes?
Ingredients
Garlic aioli
2 egg yolks
1 teaspoon dijon mustard
1 teaspoon salt
2/3 cup (160ml) extra light olive oil
1/3 cup (80ml) olive oil
4 clove garlic, quartered
1 tablespoon white wine vinegar
1 tablespoon lemon juice
Method
Garlic aioli
1. Combine egg yolks, mustard and salt in medium bowl. Gradually add oils in a thin, steady stream, whisking constantly until mixture thickens.
2. Using mortar and pestle, crush garlic and remaining salt to smooth paste. Stir paste, vinegar and juice into mayonnaise.
Aïoli comes from the south of France. Store aïoli in a screw-top jar in the refrigerator for up to three days.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
