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
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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