Homemade aioli, bright with garlic and lemon – dip potatoes of all kinds, veggies and other tasty treats.
I use a Nigel Slater recipe as a base with my own little adjustments. The garlic is first steeped in lemon juice, making for a softer, gentler, even more delicious garlic flavour. The lemon also helps cut through the creamy richness.
Good for a weekend of lazy snacking...
Make your own aioli
- ½ lemon juice only
- 1 garlic clove
- 2 large yolks
- 200 ml cold-pressed oil
for the aioli
- Juice the lemon, add the garlic to the lemon juice and set aside for 20 minutes – this effectively cooks the garlic.
- When the garlic is ready, add to a food processor with the egg yolks and a pinch of flaky salt. Whiz for a few seconds then start adding the oil – drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split.
- Taste to check the seasoning, adding more lemon juice or salt as needed. Loosen with 1-2 tablespoons water if the mayonnaise is too thick.