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aioli - a pungent garlic mayonnaise – serves 4 a quick version |
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3 egg yolks 6 cloves garlic, crushed with blade of chefs knife 1 lemon, juice only salt and freshly ground black pepper 100ml vegetable oil 100ml extra virgin olive oil 1 tsp Dijon mustard blend all ingredients, except the oils, in a blender. pour the vegetable oil slowly into the blender in a steady stream, until it forms a thick sauce. repeat with enough of the olive oil until the mixture is desired consistency. refrigerate for a couple of hours |
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