Aïoli

Aïoli

Aïoli

By
From
Luke Nguyen's France
Makes
250 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 garlic cloves, peeled
2 egg yolks
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon finely ground white pepper
200ml vegetable oil
50ml extra virgin olive oil

Method

  1. This quantity of aïoli is best made by hand, using a whisk, rather than in a food processor.
  2. Using a mortar and pestle, bash the garlic cloves into a paste. Scrape the garlic paste into a bowl, Make sure the bowl is sitting securely on the bench; sit the bowl on a folded tea towel so it doesn’t move around.
  3. Add the egg yolks, lemon juice, sea salt and white pepper and whisk well. Combine the vegetable oil and olive oil and add it to the egg yolk mixture, only a few drops at a time, whisking slowly as you add the oil. Once you have added about 50 ml of the oil, you can continue to add the oil in one slow, steady stream, whisking slowly, until you have a thick, emulsified mayonnaise.
  4. Transfer to an airtight container and refrigerate until required; the aïoli will keep for up to 1 week. Use in any dish that would benefit from a dollop of garlicky mayonnaise.
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