• 4 cloves garlic, finely chopped
  • pinch of sea salt
  • 2 Henergy Cage Free egg yolks
  • 1 1/2 cups olive oil
  • 2 teaspoons lemon juice


  1. Place garlic, slat and egg yolks into a bowl and whisk or grind with a pestle (this can also be done with a stick blender).
  2. Gradually, one drop at a time,l start to add oil building up to a slow steady stream.
  3. The sauce will become very thick and then loosen as more oil is added.
  4. Finish off with lemon juice, taste and add more salt if needed.

Serving Suggestions

Cooking Tips

If aioli is too thick and you don't want to add more oil then add a little boiling water.