This Chicken Aioli is a great little recipe, rich, unctuous and versatile. We use it to thicken winter soups and serve with blanched greens dressed with a little lemon, or a personal favourite is using it as a dip for chicken skin crisps! You can add other herbs or spices to take it in different directions.


  • 1
    Egg yolk
  • 1 tablespoon
    Cold water
  • 2 tablespoon
    Dijon mustard
  • 2
    Large garlic cloves minced
  • A handful
    Finely chopped soft herbs, tarragon, chervil, parsley, chives
  • 100ml
    Chicken fat, strained from roasting bones
  • 50ml
    Olive oil
  • 50ml
    Neutral oil such as sunflower
  • 1/2
    Lemon, juiced
  • A pinch
    Salt and pepper


  • To make the aioli, place the yolk, mustard and a little water into a bowl and whisk well. In another bowl or jug, combine both oils and the chicken fat and whisk well. 

    Whilst whisking, very slowly drizzle in the combined oils and fat until you've achieved a thick mayonnaise consistency. Take your time here, making sure not to split the mixture.

    Now add the minced garlic, season the aioli with salt and pepper, and add the chopped herbs and a squeeze of lemon. Store in the fridge until needed, it will keep for three days and makes around 250ml. 

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