Ingredients

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 150ml sunflower oil (or light olive oil)
  • 1 tsp white wine vinegar or lemon juice
  • Salt to taste

Method

Whisk egg yolk and mustard in a bowl. Slowly add oil in a thin stream, whisking constantly until thick. You can also use a hand blender. Stir in vinegar or lemon juice, and season with salt.

Tip

  • All ingredients should be at room temperature.
  • Add oil gradually to avoid splitting.

Variations

  • Add garlic for aioli.
  • Stir in herbs (parsley, dill) for a fresh twist.

Storage

  • Fridge: 2–3 days in a glass-sealed container.
  • Freezer: Not suitable (splits).
  • Reheat: Not applicable.