Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Harissa-roasted cauliflower with white bean purée
Air-fryer recipes

Harissa-roasted cauliflower with white bean purée

40 minutes
Foolproof freezer banana-and-coconut muffins
Afternoon tea

Foolproof freezer banana-and-coconut muffins

20 minutes
Asian crunch salad
Asian recipes

Asian crunch salad

  • Home
  • Recipes
  • Meat-free
Spicy tofu in coconut
Coconut recipes

Spicy tofu in coconut

Spicy corn fritters with watermelon salad
Beans recipes

Spicy corn fritters with watermelon salad

20 minutes
Creamy Brussels sprouts
Christmas recipes

Creamy Brussels sprouts

5 minutes
Quick crunchy potatoes with herbed salt
Christmas recipes

Quick crunchy potatoes with herbed salt

30 minutes
Easy dosas with falafel
Mediterranean

Easy dosas with falafel

20 minutes
Egg-white omelette
Breakfast recipes

Egg-white omelette

15 minutes
Beetroot tarte tatin
Beetroot recipes

Beetroot tarte tatin

20 - 30 minutes
Smoked trout-and-ricotta blinis
Jewish holiday

Smoked trout-and-ricotta blinis

30 minutes
Yoghurt panna cotta with strawberry sorbet and rose geranium sugar
Gluten-free Christmas

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

5 minutes
Mackerel with warm vinegared potatoes
Battered and

Mackerel with warm vinegared potatoes

15 minutes
Beetroot-marbled picnic eggs
Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes
Home-made aïoli
Dip recipes

Home-made aïoli

  • 50 of 74
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Home-made aïoli

By Hannah Lewry
Makes a small jar
Easy
25 minutes

Ingredients

  • 2 free-range egg yolks
  • 1⁄2 cup grapeseed oil
  • 1 garlic clove
  • 1 lemon, juiced
  • Sea salt, to taste

Method

Place the egg yolks in a bowl, then slowly pour in the oil, whisking continually. Add the garlic and lemon juice, season to taste and whisk until the mixture is thick and coats the back of a spoon.

Serve with crunchy fresh radishes or crudités. Garnish with black salt if desired.

Cook's note: There’s nothing better than making your own aïoli to serve with crunchy veg or fish. Grapeseed oil emulsifies really well.

Discover more dip recipes here.