• Serves:5
  • Prep:10 mins
  • Cooking Time:30 mins

Aioli (Garlic Mayonnaise)

Homemade mayonnaise is rich, creamy and silky in texture.

It’s deceptively easy to make using a combination of egg yolks, vinegar, mustard, oil and enhanced with a variety of different herbs and spices for added flavour.

Aioli is a slightly fancier version of regular mayonnaise in that it combines mashed garlic, which gives it a very specific flavour. It’s both spreadable and dippable so can be used on sandwiches or in wraps and makes a great dipping sauce for seafood, crudites and boiled eggs – amongst others. Try-out our simple recipe.

aioli garlic mayonnaise


  • 1 head garlic
  • 10ml Sunfoil Sunflower Oil
  • 2 large egg yolks
  • 30ml white wine vinegar
  • 5ml Dijon mustard
  • 2ml cayenne pepper
  • Salt and ground white pepper
  • 250ml–300ml Sunfoil Sunflower Oil


  1. Preheat the oven to 190°C.
  2. Place the head of garlic in a square of foil.
  3. Drizzle 10ml Sunfoil Sunflower Oil over the garlic and season with salt and pepper.
  4. Enclose the head of garlic in the foil and bake in the oven for 25–30 minutes.
  5. Remove from the oven and allow to cool, unopened, for 5 minutes.
  6. Carefully unwrap the foil parcel and squeeze out the softened garlic cloves.
  7. Mash the softened garlic to form a smooth paste and set aside.
  8. Place the egg yolks into the bowl of a blender or food processor, with the vinegar, Dijon mustard and salt and pepper. Turn the blender onto its lowest setting, and gradually add the oil, a little at a time, in a thin, slow, steady stream until the mayonnaise is as thick as desired.
  9. Season with salt and pepper and add 15ml–30ml of the roasted garlic paste.
  10. Blitz together for 5 seconds.

The mayonnaise can be stored in the fridge for 3–4 days.

Serve with crisps, potato wedges or french fries.

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