Aioli and vegetables

Keep the aioli in a fridge and use as a dip, dressing or spread.

Aioli and vegetables


Makes about 1½ cups

4 cloves garlic, peeled
2 egg yolks
1 potato, peeled and cooked
1 tsp Dijon mustard
¼ cup white vinegar
pinch salt
freshly ground black pepper, to taste
1 cup canola oil
carrot sticks
courgette sticks


Place garlic in mortar and crush with a pestle.
Add egg yolks, potato, mustard, vinegar, salt and pepper and mix well.
Slowly add oil to make a thick mayonnaise.
Transfer to a jar, cover and refrigerate until required.
Serve with carrot and courgette sticks.

To boil potatoes:
Place potatoes in a saucepan and add sufficient lightly salted cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook for 15-20 minutes or until tender when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Nutrition Information Panel

Per 100g 100g
Energy 1330kj
Protein 1.9g
Total fat 32.6g
- saturated fat 2.6g
Carbohydrates 4.7g
- sugars 1.2g
Fibre 1.4g
Sodium 20mg

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