Menus >International >French


Aioli - garlic dip

A savoury garlic dip best served with crudités.

Recipe from: 3 june 2010
Preparation time: 5 mins
Cooking time: 10 mins


  • 4
    egg yolks
  • 8
    garlic, crushed
  • 1
  • 2
    lemon juice
  • 500
    extra virgin olive oil


Put the egg yolks, the garlic, the salt and half of the lemon juice in a food processor (you can also use a mortar and pestle if you’re feeling particularly French when you make it) and process it until it is light and creamy.

Mortar and pestle way: add the oil, drop by drop from the tip of a teaspoon, whisking it constantly until it begins to thicken and then start to add the oil in a very thin stream, whisking constantly.

Processor way: pour the oil in a very thin stream with the motor running.

Check and correct the seasoning ,add the rest of the lemon juice.
It can stay in a sealed container for about 2 ½ weeks.


Read more on: eggs

You might also Like


Curry fest

2010-08-31 11:03 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Find a recipe


Talking About


Exciting new restaurant, Homage 1862, opens in Cape Town

Ceili McGeever visits Homage on Loop Street, the restaurant celebrating local cuisine with fire.


Find a restaurant

There are new stories on the homepage. Click here to see them.