Stocks & Sauces

Aïoli recipe

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This aioli sauce recipe by Henry Harris takes you on a journey into the culinary realm as we explore the wonders of homemade aioli. Inspired by the flavours of the Mediterranean, this creamy, garlic-infused sauce is a true delight. A thick, punchy, unctuous sauce to serve alongside meats from the barbecue, such as bavette steak, any form of chop, merguez sausages, lamb leg steak, or a free-range spatchcocked chicken that has been slowly grilled. Whether you’re dipping in triple-cooked chips or accompanying a juicy steak or tender pork chops, Henry Harris’ aioli recipe promises to enhance your dining experience. Let’s uncover the secrets to making this creamy, tangy sauce.

Aioli in a bowl, served inside pork rolls.

Ingredients

Method

  1. Crush garlic cloves to a paste with salt
  2. In a food processor, mixer or bowl with whisk, beat together the egg yolks, cayenne, garlic, mustard, some salt and a light squeeze of lemon juice until pale.
  3. Slowly incorporate the olive oil allowing it to become very thick.
  4. Season with lemon juice, salt, and black pepper if needed.

Shop the ingredients

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.