Aioli

The perfect accompaniment to a handful of crispy chips.
 

Recipe from: 30 May 2012
Preparation time: 10 min
Cooking time: 00:00
 
 

Ingredients

 
  • 2
    fat cloves garlic- crushed
  • sea salt and freshly ground black pepper
  • 2
    large egg yolks (free range)
  • - room temperature
  • 5
    ml
    Dijon mustard
  • juice of 1 small lemon
  • 2
    cup
    canola oil
  • cup
    (or half olive and half canola)
Servings: Change Serving
 
 

Method

 
Place the garlic, seasoning, egg yolks and Dijon mustard in a food processor. Blend for a few seconds and then in a slow steady stream, pour the oil into the mixture through the spout. Blend until thickened and “mayo-y”. Do not over mix.

Serve this with freshly fried chips.

Cook's tip:  To make a fragrant herbed rosemary salt, bash ¼ c Maldon salt with 2 sprigs of fresh rosemary with a pestle and mortar until it is well combined.

Reprinted with permission of Bits of Carey. To see more recipes, click here.
 

Read more on: eggs  |  recipes
 

NEXT ON FOOD24X

Pesto potato salad

2015-01-30 11:47
 
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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