It is the most wonderful of all mayo flavours and goes with almost everything. It tastes wonderful with meat or fish and with roasted or raw vegetables. It is also fantastic in sandwiches and soups. Once you have tasted homemade aïoli, you will never want to do without it again.

There are two ways to prepare it. You can either stir fresh, pressed garlic into the egg yolk and lemon juice mixture right at the start of the mayonnaise preparation. Or you can add roasted garlic to the finished mayonnaise. You can use the leftovers from making garlic oil (hyperlink), for example.

The raw garlic version has a more direct flavour and the aromatic bulb almost burns a little on the tongue. The roasted garlic, on the other hand, makes the aïoli rounder and smoother.

Ingredients for 4 people

• 4 - 5 egg yolks

• 200 - 300 ml mild olive oil or rapeseed oil, or a mixture of both

• Lemon juice

• 1 tsp mustard

• 2 - 3 cloves of garlic, fresh or roasted

By hand

Mix the egg yolks with the mustard and garlic, beat with a whisk, add the oil in a thin stream and work in. Season to taste with sea salt and ground black pepper.

In the blender

Blend the egg yolks, lemon juice, mustard and garlic, add a little sea salt and ground black pepper. Run on the lowest blender setting, adding the oil in a thin, constant stream until everything is incorporated. Season to taste if necessary.