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Recipe for family meals :

Quick Aïoli with Egg

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1/2 cup coarsely chopped very fresh garlic, at room temperature
2 teaspoons coarse sea salt or kosher salt
2 cups extra-virgin olive oil, at room temperature
2 whole large eggs or 4 large egg yolks, at room temperature

  • Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender at high speed until smooth and creamy.
  • Add 1 egg or 2 yolks and, with motor running, very slowly add 3/4 cup plus 2 tablespoons oil in a thin, steady stream until aïoli is thick. This will take about 2 minutes.
  • Transfer to a bowl. Make second batch with remaining ingredients.
  • Aïoli with egg may be made 2 days ahead and chilled, covered.

Makes about 2 cups (serving 12)

Martin James