Classic Aioli
Cuisine: VegetarianDifficulty: Easy
Prep time
20
minutesAioli goes with just about anything! This recipe makes approximately ½ a cup of super naturally fresh Aioli – and perfect for enjoying with grilled fish, fries and all types of meats. Also tastes great as a dressing on sandwiches etc.
Ingredients
1/2 of a small clove of garlic – peeled
Sea salt and freshly ground black pepper
125 ml extra virgin olive oil
1 large egg yolk
1 tspn Dijon mustard
1 tbsp Lemon juice
Directions
- Crush the garlic with 1 teaspoon of salt in a pestle and mortar.
- If using a whisk, place the egg yolk and mustard in a small bowl and combine until smooth. Start to add in the olive oil slowly, a few drops at a time. After you have blended in about a quarter of the olive oil you can add in the rest in larger portions, until it is all incorporated.
- If using a stick blender, place the egg yolk and mustard in a jar that is just wide enough to fit the head of the blender. Mix till smooth then add all of the oil. Place the blender in the jar all the way to the bottom, then turn on and when the mixture starts to emulsify you can start to gently move it up and down until the sauce is fully emulsified and thick.
- Add the garlic and lemon juice and any extra flavours you choose.
- Season to taste with sea salt, fresh pepper and add a little more lemon juice if required.
chefs tip:
- Try adding lemon or basil to your aioli, which goes perfectly with salads, grilled fish, roast chicken or pork, and just perfect with grilled salmon.