Recipes

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

  1. 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.
  2. Make the base.
    In a clean bowl, whisk the egg yolks with the mustard until smooth.
  3. 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.
  4. Season.
    Stir in the crushed garlic and lemon juice. Taste and add a pinch of salt if needed.
  5. 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!

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