Homemade natural Aioli
Ingredients:
2 cloves garlic
1 egg yolk
150ml extra virgin olive oil
warm water
lemon juice
salt & pepper
Method:
Pound the garlic to a paste with a mortar and pestle (approx 5 mins)
Stir in the egg yolk thoroughly, then gradually add the oil little by little. (This is easier to do with an electric whizzstick or a liquidiser).
When the mixture thickens, add a little warm water and lemon juice, then more oil.
Repeat until you have sufficient Aioli.
Season with salt and pepper
Serving suggestions: Great for use on salads or with grilled or steamed vegetables, add a little red or green harissa or good quality mustard and serve on barbecued prawns or grilled fish, or finish with a light dusting of golden ras el hanout on chicken or fish.
Keeps well if refrigerated
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Greg Malouf Red Harissa 260g
Greg Malouf Green Harissa 260g
Greg Malouf Golden Ras El Hanout 55g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
