Serves 4


  • 5-10 garlic cloves ,peeled
  • Coarse sea salt
  • 2 free range egg yolks
  • 1 heaped tablespoon Dijon mustard
  • 500 ml extra virgin oil, not peppery

To serve:

  • Cooked prawns
  • Hard boiled eggs
  • Cooked salt cod flakes
  • Cauliflower florets
  • Boiled potatoes
  • Artichokes
  • Green beans, runners
  • Mussels
  • Beetroot
  • Boiled carrots


  • Crush the garlic with a generous pinch of salt. Scrape it into a bowl with the egg yolks, mustard and 1 tablespoon water. Whisking constantly, add the oil very slowly st first; the, as the emulsion begins, faster and faster. If the aioli is too thick, add a little warm water.
  • Serve the aioli on a large platter surrounded by all or some of the ingredients suggested, or a selection of crudities, or even just some good bread.

recipe by Alex MacKay and photo by Peter Knab