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Tin Oil Aioli


  • 1 egg

  • 1 tablespoon lemon juice, freshly squeezed

  • 1 garlic clove (crushed)

  • 1/2 teaspoon mustard (Dijon)

  • Oil from 1-2 tins of PYSCIS sardines

  • 1/2 further cups olive oil

  • Salt & pepper to taste


1. In a small bowl, whisk together the egg, lemon juice, garlic, and mustard using a metal whisk.

2. Place the bowl on a kitchen towel to hold it still.

3. Whisking consistently, add the oil drop by drop, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can pour the oil in a stream.

4. Season to taste with salt and pepper. Whisk in more olive oil (a drop at a time) to taste, or use the lemon juice to thin the aioli, if needed.


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