Make your own aioli
Homemade aioli, bright with garlic and lemon – dip potatoes of all kinds, veggies and other tasty treats.
- 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.