Garlic Aioli
Prep time
Total time
Recipe type: Condiments
  • 3 cloves of garlic
  • 1 tsp Himalayan pink salt
  • 4 egg yolks
  • ½ cup macadamia oil
  • ½ cup extra virgin olive oil
  • 2 tbs lemon juice
  • 2 tsp seeded mustard
  1. Peel and chop garlic into quarters.
  2. Separate the eggs as you need only the yolks for this recipe.
  3. Combine the oils. I find the taste of extra virgin olive oil very strong, so use a combo of olive oil and macadamia oil. You could use all extra virgin olive oil or a mix of extra and light olive oil if you like.
  4. If you are using the Extra Chef ensure you have the sharp blade in place.
  5. Add garlic, salt, lemon juice and egg yolks and blend until well combined. If you are making this by hand, crush the garlic before adding it to the eggs and vigourously whisk.
  6. Change the attachment to the paddle whisk and attach the funnel to Extra Chef and begin to add very tiny amounts of oil. Add too much oil too quickly and the aioli will not work out. Blend until well combined. If making by hand, simply whisk the eggs and slowly add the oil.
  7. Add more very small amounts of oil and blend and keep going until you have used at least half the oil, then you can start adding oil in larger amounts. Keep adding until you have added all of the oil.
  8. Add mustard and blend.
  9. Store in an airtight container (I use a jar) in the refrigerator until ready to enjoy.
Recipe by Planning With Kids at