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Hahndorf Hot Mustard Aioli
By Freddie Monaghan
Hahndorf Hot Mustard Aioli
In this recipe
Not for the faint-hearted, Hahndorf Hot Mustard, much like Ivan's music
Preparation time:
15 mins
Cooking time:
Preparation time only
Makes 1.1 litres
  • 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.