Monday, 2 May 2011



2 garlic cloves, 4 eggs, lemon juice/white wine vinegar, salt, pepper, 1 pint oil (olive or vegetable - I'm using avocado oil today) 
1) Separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one).

2) Add the lemon juice/vinegar, a pinch of salt and whisk thoroughly. 

4) Crush 2 cloves of garlic and sautee in a teaspoon of butter. Add to the eggs and lemon juice and whisk thorougly.

5) Now add the oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.

Aioli is fabulous as a dip with chunky chips (recipe inspired by one of my culinary heroes Heston Blumenthal) or with my tempura avocado.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital