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Make your own aioli

By Nancy Anne Harbord

How to make your own aioli

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…

How to make your own aioli

Print Recipe

Make your own aioli

Homemade aioli, bright with garlic and lemon – dip potatoes of all kinds, veggies and other tasty treats.
Servings: 6

Ingredients

aioli

  • ½ lemon juice only
  • 1 garlic clove
  • 2 large yolks
  • 200 ml cold-pressed oil

Instructions

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.

Ingredients: Savoury

Nancy Anne Harbord

Welcome! I'm Nancy. I specialise in fresh, colourful dishes that show just how wonderful vegetarian food can be. I work as a food photographer, food stylist, prop stylist, recipe developer and chef – See my portfolio

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