Our fridge was never without a large jar of this family-friendly mayonnaise when our son was living at home. Protein-packed with whole eggs, and scurvy-proofed with lashings of healthy green herbs, it was smeared over everything from salads and quiches to fresh fish and new potatoes. As we empty-nesters get older and are more weight conscious, we still enjoy this rich aoli, but use it more sparingly.


2 free range eggs
¼ cup wine or cider vinegar
1 clove garlic
a cup of fresh, soft herbs (rosemary is not suitable as its leaves are too fibrous)
salt and pepper to taste
2 cups kitchen cooking oil (olive oil is not recommended as it overpowers the flavour of the herbs)


In a blender or kitchen whiz, thoroughly blend all ingredients except the oil. With the machine running, add the oil in a slow but steady stream until the aoli is creamy. Pour into a lidded jar, stir in salt and pepper to taste, cover and store in the fridge. The aoil will thicken as it cools and may need to be thinned with a little vinegar and water before use. Use on salads and vegetables. Deliciously stirred into egg sandwich filling.