I realised today that I put aioli in everything but haven’t actually put up a recipe šŸ˜Ø So here it is!

You will need a whizz stick and a container with lid to make it and store it in.

In container put:

1 egg,

1/4 tsp dry mustard,



roast garlic (optional but totally worth it),

pinch cayenne pepper and

1 capful of apple cider vinegar.

Whizz and slowly pour oil down the whizz stick until thick. Serve!

Time in the kitchen: 3 minutes.

Oil: I use light olive oil, it is more refined then extra virgin olive oil but tastes way better. Extra virgin olive oil will taste gross, don’t use it for aioli! Avocado oil can also work.

The black bits in the pictured aioli is sea kelp which I added for a mineral boost, as it doesn’t alter the flavour at all and is totally optional.

Lasts a week in the fridge and goes with everything …. even ice cream šŸ˜‚šŸ˜‚