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Garlic aioli

Serves: 4

Cooking time: 10

Cooking method: Raw


  • 3 egg yolks
  • 1 tbspn white wine vinegar
  • 1 lemon
  • 4 garlic cloves
  • 2 tspn dijon mustard
  • 500mls rice bran oil
  • freshly ground black pepper to taste

Cooking instructions

  1. To make the aioli, place egg yolks, vinegar, lemon juice, garlic and mustard into a food processor and puree on a high speed.
  2. Add oil slowly in a fine stream until a mayonnaise type consistency has been reached.
  3. Season to taste.

Delicious as a dipping sauce with fried squid.

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.