Making your own aioli is surprisingly easy and it just tastes so much better than shop brought. Plus you have the added benefit of knowing what ingredients have gone into making it! This aioli is smooth and creamy and it tastes homemade.

Coconut Crumbed Prawns with Lime Aioli!

To make the aioli, blend eggs, dijon mustard and white wine vinegar together in a food processor until combined. With the food processor still on, slowly add the oil in a slow drizzle. This will thicken up the mixture. You will know when it is ready because the food processor will sound different (you will know what I mean when you hear it)! Turn off the processor and the aioli should be thick and creamy. You can always blitz it for a bit more if it’s not quite thick enough yet.

Store in a squeeze bottle in the fridge. The aioli will last until the eggs are due to expire but aim to use it within theweek.

One of our customers making aioli in a cooking class!
The end result!

Variations

Lime Aioli: add the zest and juice of 2 limes in the first step (pictured with Coconut Crumbed Prawns – yum).

Garlic Aioli: add two to three cloves garlic (fresh or roasted) in the first step.

Herb Aioli: add a few tablespoons of fresh chives, parsley or basil in the first step.

We recommend supporting our local farmers and using eggs from either Freckle Farm or Just Got Laid Eggs and garlic from Eungella Garlic or Holistic Valley.

HOMEMADE AIOLI

Makes about 1 litre (you can halve the recipe)

4 eggs

750ml canola or sunflower oil

1 tbsp dijon mustard

1 tbsp white wine vinegar

 

To make the aioli, blend the eggs, dijon mustard and white wine vinegar together in a food processor until combined. With the food processor still on, slowly add the oil in a slow drizzle. This will thicken up the mixture. You will know when it is ready because the food processor will sound different (you will know what I mean when you hear it)! Turn off the processor and the aioli should be thick and creamy. You can always blitz it for a bit more if it’s not quite thick enough yet.

 

Store in a squeeze bottle in the fridge. The aioli will last until the eggs are due to expire but aim to use the aioli within one week.

Coconut Crumbed Prawns with Lime Aioli!

About The Author

Trudie Bishop is our Chief of Foodspiration and an experienced home cook with a passion for local produce, learning and getting kids of all ages in the kitchen.

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