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Mediterranean aïoli


  • 1 pot olijfonaise
  • 200 ml crème fraîche
  • 1 lime
  • 5 cloves fresh garlic
  • 1 bunch flat-leaf parsley


Stir the crème fraîche through the olijfonaise. Squeeze the lime and add this juice. Dice the garlic and parsley very finely and stir this into the mixture. Season with salt and pepper as desired.

You can serve the aïoli directly. It will stay fresh for a while in the fridge in a sealed pot.