On Air - Aioli
Next - Aioli


If you want fish, go wild. Pete talks with author, David Gillespie, about Omega 3 fatty acids, and makes 4 delicious seafood recipes. Moroccan Flounder with Carrot Salad, Jamaican Mussels, Salmon Belly with Celeriac Remoulade, and Fish Tacos with his two young daughters and their next door neighbour.

  • Yield:  500 ml
  • Preparation time: 10 minutes
  • Difficulty: Easy
  • Allergens: Egg,

Garlic Aoli 


  • 4 garlic confit cloves, or roasted garlic cloves
  • 4 free-range organic egg yolks
  • 2 teaspoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 400 ml (13½ fl oz./1 2/3 cups) light olive oil  (add extra if needed)
  • Salt and freshly ground black pepper


  1. To make your own aioli, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed. Season with salt and pepper.
  2. Leftover aioli can be stored in an airtight container in the fridge for 4–5 days.


Chipotle Aioli    


(Makes 280ml)

  • 250 g aioli (see recipe)
  • 2 chipotles in adobo sauce – or to taste
  • 1 tablespoon adobo sauce


  1. Blend all ingredients together using a hand-held blender, until smooth.
  2. Tip: Add more aioli if the flavor is too spicy for your liking, or add more chipotles if you prefer the aioli to be extra spicy.