When it comes to colour, winter cooking can verge on dingy. All those braises and stews mean brown is often in the ascendant. Import a little zing by using the viridifloric essence of herbs and spinach to tint sauces, soups and, in this case, aioli (garlic mayonnaise) a vivid green. This recipe uses parsley to add a green tint to the garlic mayonnaise but depending on the season, you could swap in wild garlic, nettles of even fennel tops, which will give the sauce a slightly different flavour.

Still life portrait of fresh blackcurrants arranged on an antique metal plate with beautiful patina
Close up of garlic sauce with lemon, thyme and rosemary in bowl on table
Add herbs and leafy vegetables for a fresh, green appearance. Photo: Getty Images


  • 50-75g parsley (or wild garlic, nettles or fennel tops)
  • 150ml extra virgin olive oil
  • 2 cloves of garlic
  • two egg yolks
  • white pepper
  • salt
  • juice of one lemon
  • 150ml sunflower oil


  1. First make the green oil by whizzing together 50-75g of parsley and 100ml of extra virgin olive oil in a food processor.
  2. When the mixture is smooth, push it through a sieve and you will have a bright green oil with which to dye your aioli.
  3. Crush two peeled cloves of garlic in a pestle and place in a liquidiser with two egg yolks.
  4. Beat the yolks and garlic with a teaspoon of salt and a teaspoon of white pepper.
  5. Pour in the oil (150ml extra virgin olive oil including the green oil) in a thin stream, adding a little boiled then cooled warm water if it starts to get too thick, whisk in the juice of one lemon and then add 150ml of sunflower oil, again in a thin stream.
  6. Store in the fridge, covered until needed.