Algier Aïoli

Great with Arun Kapil's Moroccan Spiced Chicken and Green Salad.


  • 2 very good egg yolks
  • 2 fat, fresh, plump 'new season' garlic cloves, peeled and crushed
  • 450 ml plain fruity olive oil
  • juice of at least 1 lemon
  • fine zest of half a lemon, use a microplane if you have one
  • sea salt
  • 1 tsp Green Saffron Garam Masala


  1. Take a light whisk and beat together the egg yolks and crushed garlic with a little salt until thick.
  2. Pour the olive oil in a thin stream, whisking continuously, add a little of the lemon juice and some more oil, continue beating, adding alternately more lemon juice and more oil until both are used up and you have a thick mayonnaise.
  3. Adjust the salt and add the Garam Masala and the zest of the lemon, mix and set aside.


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