Vanilla aioli

Norbert Klosowski

Norbert Klosowski

3rd September 2013
Norbert Klosowski

Vanilla aioli

One of the twists from our new menu


  • 64g pasteurised yolks
  • 15ml white wine vinegar
  • 400ml olive oil
  • 1 vanilla pod
  • 55g sieved icing sugar
  • 1-2tbsp warm water (optional)


01. In a bowl combine yolks and vinegar and whisk them together until one consistency achieved.
02. Slowly (!) add olive oil whisking all the time. Make sure it won't split :)
03. Scrape seeds out of vanilla pod and add the to aioli
04. Start slowly adding icing sugar using sieve constantly whisking.
05. Sugar makes it even thicker so if it's too thick for your likening add 1-2 tbsp warm water.

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