An aïoli is a good little sauce to have around and is useful for any number of food-type applications. This particular one speaks to my heart with its delightful aniseed-like flavours.

200 ml





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  • 2 small cloves garlic, gently cooked immersed in olive oil until soft
  • 1 tsp toasted fennel seeds, roughly ground
  • ½ tsp river salt
  • 2 tsp lemon juice
  • 2 egg yolks
  • 150 ml grapeseed oil
  • 25 ml olive oil
  • 1 extra squeeze of lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk.

Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in.

Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.


• Aïoli keeps well in the fridge for at least a week.


Photographs by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.

For a taste of O Tama Carey’s cooking, visit her at Berta restaurant in Sydney. Like Berta on Facebook, and follow the restaurant on Twitter and Instagram.