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Makes 1 litre


  • 500 ml Extra Virgin Olive Oil

  • 500 ml Olive Oil

  • 1 head Garlic peeled

  • 4 teaspoons sea salt

  • 12 egg yolks

  • Juice of 2 Lemon

  • Freshly ground White pepper


  • 1.

    Combine the olive oils.

  • 2.

    Crush the garlic and salt together in a mortar, with a pestle, and transfer the mix to a medium sized stainless steel bowl.

  • 3.

    Whisk in the egg yolks, add the lemon juice and continue whisking while adding the olive oils in a thin stream until the emulsion thickens.

  • 4.

    Taste and adjust the seasoning if necessary with sea salt and freshly ground white pepper.

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5 comments • 6 ratings
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Posted by dominicReport
this aioli recipe is fantastic it is great with prawns served with a watercress salad just spread it over the prawns yummy
Posted by Rosanna7Report
um suzie it makes a litre says on the recipe love!
Posted by Noelle6Report
Wow, I love anything with plenty of Garlic in it to enhance the flavour of food.
Posted by MickReport
How long does it last
Posted by MichaelReport
Who needs a litre of aioli? I realise it's a restaurant recipe, but one without restaurant quantities would be good.