Aioli – A Garlicky Classic for Every Grower’s Kitchen
Garlic has to be one of my favourite crops to grow – it’s reliable, easy, and brings so much flavour to the kitchen. And what better way to celebrate it than by turning it into a creamy, garlicky dip: Aioli.
This recipe is quick, simple, and only needs a handful of ingredients. Perfect as a spread for crusty bread, a dip for chips, or a sauce for grilled vegetables.
Ingredients
- 2–3 cloves garlic (the fresher the better – homegrown if you’ve got it!)
- 2 egg yolks
- 150ml olive oil (extra virgin for best flavour)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt, to taste
Method
- Prepare the garlic.
Peel and crush the garlic cloves into a smooth paste. A pestle and mortar works well, but a garlic press will do the job too. - Make the base.
In a clean bowl, whisk the egg yolks with the mustard until smooth. - Add the oil slowly.
Trickle in the olive oil a few drops at a time, whisking constantly. This is the key to getting a thick, creamy texture. Once it starts to thicken, you can add the oil a little more quickly. - Season.
Stir in the crushed garlic and lemon juice. Taste and add a pinch of salt if needed. - Serve.
Spoon into a dish and serve straight away, or keep in the fridge for up to 24 hours.
Serving Suggestions
- Spread on toasted bread or sandwiches.
- Serve as a dip with chips or roasted potatoes.
- Pair with grilled veg, fish, or even barbecued meats.
Final Thoughts
Aioli is proof that simple ingredients can create something amazing. Just garlic, eggs, oil, and lemon – but together they make a rich, punchy dip that really shows off what garlic can do.
So next time you’re harvesting garlic, save a few cloves for the kitchen and give this recipe a go. It’s a real treat for garlic lovers!