Skip to content

FARM CAFE, DAIRY & SHOP OPEN TODAY - 9am to 5pm (SORRY, we don’t take bookings)

Hahndorf Hot Mustard Aioli

preparation time

15 mins

Cooking time



Makes 1.1 Litres

Hahndorf Hot Mustard Aioli


4 egg yolks

50 millilitres white vinegar

1 litre Beerenberg Australian Extra Virgin Olive Oil

2 teaspoons Beerenberg Hahndorf Hot Mustard

Salt and pepper


Place egg yolks in a blender or food processor, add vinegar and blend slowly. Gradually add the Beerenberg Australian Extra Virgin Olive Oil while blending. Once all the oil is added it should be a thick, white mayonnaise. Add Beerenberg Hahndorf Hot Mustard, salt and pepper, and blend to combine. If you would like the aioli hotter just add more mustard.

Store in fridge for up to two weeks in an airtight container.