Hearty and traditional
Classic aioli
This popular garlicky sauce is the ideal accompaniment for anything off the barbecue. It’s also perfect as a dip for vegetables, chips or simply served alongside fresh white bread and olives.
Ingredients
1 egg
1 tbsp vinegar
1 tsp sugar
½ tsp salt
1 tsp medium hot mustard
3–4 garlic cloves
250 ml rapeseed oil
1 tbsp vinegar
1 tsp sugar
½ tsp salt
1 tsp medium hot mustard
3–4 garlic cloves
250 ml rapeseed oil
Method
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Step 1
For perfect results with your aioli, it’s best if all of the ingredients are at the same temperature. The egg you're going to use should ideally be taken out of the fridge in advance and allowed to warm up slightly. -
Step 2
Put the egg, vinegar, sugar, salt, mustard and garlic in a beaker and purée using a stick blender. -
Step 3
Slowly pour in the oil and blend the aioli until everything has been mixed into a consistent stiff paste. -
Step 4
Done! The aioli can be eaten straight away, but it’s even better if you leave it for at least an hour in the fridge.
Florian Hagen
The aioli reminds me of warm summer evenings with friends. With its smart Mediterranean garlic note, it brings a little holiday feeling. I find it amazing that a few individual ingredients, when mixed in the right proportions, can take on a completely new form. As is so often the case in (working) life, the whole together forms more than just the sum of its parts.
My role at STAR®
Together with my team, I am responsible for Star's ERP and logistics systems.