Herb Aioli

A sharp and garlicky mayonnaise with basil, chervil and parsley from John Burton Race
By John Burton Race
Herb Aioli
  • Rating:
  • Serves: makes 200ml approx
  • Prep Time: 10 minutes
  • Effort: medium


  • 2 egg yolks
  • 1 cloves garlic
  • 1 tbsp chopped basil
  • 1 tbsp chopped chervil
  • 1 tbsp chopped parsley
  • 1/4 lemons, juice only
  • 150 ml olive and vegetable oil, mixed
  • salt and cayenne pepper


1. Crush the garlic to a paste and put in a mixing bowl with the egg yolks. Add a teaspoon of hot water and whisk together. Slowly dribble the oil into the egg yolks until it begins to thicken. Keep whisking, add a pinch of salt and cayenne pepper. Squeeze in the lemon juice.

2. Wash and dry the parsley before chopping and add it with the basil and chervil to the sauce. Mix in well and taste for seasoning, alter if required. Pour into a serving dish.

Rate This Recipe