You are here:

Herb aioli

John Burton Race from Market Kitchen
A sharp and garlicky mayonnaise with basil, chervil and parsley from John Burton Race

Herb aioli

Method

1. Crush the garlic to a paste and put in a mixing bowl with the egg yolks. Add a teaspoon of hot water and whisk together. Slowly dribble the oil into the egg yolks until it begins to thicken. Keep whisking, add a pinch of salt and cayenne pepper. Squeeze in the lemon juice.

2. Wash and dry the parsley before chopping and add it with the basil and chervil to the sauce. Mix in well and taste for seasoning, alter if required. Pour into a serving dish.

Comments add a comment

Be the first to add a comment...

Serves: makes 200ml approx

Prep: 10 min

Ingredients
2 egg yolks
1 cloves garlic
1 tbsp chopped Basil
1 tbsp chopped chervil
1 tbsp chopped Parsley
1/4 lemon, juice only
150ml olive and vegetable oil, mixed
salt and cayenne pepper