Honey Aioli

AioliI’ve been buying this wonderful honey aioli from the deli but at $9.95 for a little ┬ájar, it’s breaking the bank. One night of fish and chips and half the stuff is gone. I figured I’d make a litre of it myself.

The trick here is to be patient, especially when you’re starting out. If you get greedy and lazy, and start pouring too much oil in you’ll come unstuck. Canola oil is the key I think, if you base it on olive oil the taste is just so strong. This recipe is based on the Larousse Gastronimique version, with added extras for nom.

Here’s what you need:

  • 6 egg yolks
  • 3.5 cups of canola oil
  • 1/2 cup olive oil
  • 6 cloves of garlic
  • 4 tbsp lemon juice
  • 3 tbsp wholegrain mustard
  • 3 tbsp honey
  • 4 tbsp water
  • 4 tbsp mashed potato
  • 2 tsp salt


Combine the egg yolks and garlic in a blender. Keep blending on low and start adding the oil a few drops at a time. Increase the flow rate to a very slow drizzle once it’s started emulsifying nicely. Once you’ve added a couple of cups of oil, transfer to a food processor (the little blender blades won’t be able to keep up once the blender is getting more full). Keep adding the oil and then add the olive oil.

Mix up the rest of the ingredients (except the mashed potato) in a container and then slowly pour them in. Add the mashed potato and whiz on high for 30 seconds.

Et voila!