Homemade Aioli

Once you’ve mastered homemade aioli, you’ll never go back!

Recipe by: Tiffany Kate-Lyn Matthews
Preparation time: 30 – 40 minutes


  • 2 garlic cloves, minced
  • ½ tsp salt
  • 1 large egg yolk, at room temperature
  • 1 cup olive oil
  • 1 Tbsp lemon juice
  • 1 tsp cayenne pepper or paprika, optional
  • To serve:
  • 1 baguette roll
  • 1 cup rocket
  • 1 tomato sliced
  • burrata
  • balsamic glaze
  • salt & pepper, to taste

How To Make Homemade Aioli

  1. In a mortar and pestle, mash the minced garlic cloves with the salt until you form a smooth paste.
  2. In a mixing bowl, whisk the egg yolk until it becomes slightly lighter in colour and frothy, start adding the oil very slowly to the egg yolk, a few drops at a time, while whisking constantly, while you are whisking, the mixture should start to thicken and become creamy.
  3. Once you have added about half of the oil, whisk in the garlic paste and lemon juice, continue adding the oil gradually while whisking until all the oil is incorporated and the aioli is thick and creamy.
  4. Season to taste and feel free to adjust the aioli with more lemon juice or cayenne pepper for extra flavour.
  5. Transfer the aioli to a container or jar and refrigerate for at least 30 minutes before serving.
  6. To assemble the sandwich, slice the baguette through and spread a generous amount of aioli then top with rocket, tomato and burrata and lastly drizzle over some balsamic glaze and enjoy!

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