We love this allioli recipe!

If you’ve run out of mayo or fancy making your own – well, it’s really easy and you’ll have it made in minutes!

There are so many spellings of this as it’s eaten in Southern France, Italy and Spain  – we’ve gone for the Catalan spelling and it means ‘garlic and oil’.

How to use allioli?

Prepare lots of raw veg and dip, grill or boil prawns, dip in your chips, blob some on your tortilla – so many uses.  Keeps in the fridge for about 3 days.

We make it in our cookery classes and people are always amazed how easy it is (and how incredibly delicious)

How to make it

½ a garlic clove peeled (2-3 cloves of roast garlic are a good alternative for a less fiery result)

sea salt

2 free-range egg yolks

1 heaped tbsp. Dijon mustard

500ml olive oil (not too peppery) or you can do a mix of ½ an ½ olive oil and sunflower oil.

Crush the garlic with a generous pinch of salt. Scrape it into a bowl with the egg yolks, mustard and 1 tablespoon water. Whisking constantly, add the oil very slowly at first, as the emulsion begins to form, faster and faster.  If the aioli is too thick you can add a little warm water or lemon juice.  Check the seasoning.

And that’s it! How easy was that?!