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Aioli

Ed Baines from Ed Baines...Chefs At Sea
Ed Baines's fabulous Aioli packs a powerful punch, and makes a perfect partner to all manner of things... apart from vampires, that is!

Aioli

Method

1. In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.

2. Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely amalgamated into the garlic mix.

3. Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.

4. Beat in the lemon juice to taste and use as desired.

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Serves: 4

Prep: 10 min

Ingredients
8 garlic clove
half tsp Maldon sea salt
half tsp freshly ground black pepper
150ml extra virgin olive oil
2 egg yolks
1-2 tbsp lemon juice