There's so much to love about this tangy homemade sauce.

  • 20 mins cooking
  • Makes 1
  • Print
This creamy, fragrant sauce is perfect for dipping your crispy chips or dolloping on your homemade burger or sandwich.


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


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.

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