Aioli
A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.
Aioli (600g)
3 Egg yolk (Clarence court, legbar)
25g White wine vinegar
15g Dijon mustard
500g Rapeseed oil
1 Garlic clove (small)
15g Confit garlic
20g Lemon juice
Water
Salt + pepper
Start the confit garlic in advance, keep extra confit garlic in the fridge. Bring the garlic up to temperature in the oil, cook very slowly for approx. 45mins until very soft. Store in the oil.
Place the egg yolks, white wine vinegar, mustard, garlic clove (grated) and confit garlic in a blender and slowly stream in the oil.
Once the aioli gets too thick add the lemon juice, this will loosen the aioli and allow you to add more oil. When it gets to thick again add some water and keep repeating this until you have used all of the oil and you are left with a nice thick aioli.
Check seasoning and serve.
