Basics: Aioli

Aioli is something that I make more often than not. It is so easy, so tasty and so worth the little bit of effort. It will also keep for about a week if stored it an airtight container.

Aiolis are good for just about everything and can be tailored to whatever dish you are having. Add some tabasco and cayenne for a Southern Remoulade perfert for popcorn shrimp, a simple lemon and garlic aioli sprinkled with lemon rind and parsley for Paella or add pickles, capers and parsley for a delicious home made tartare sauce for fish and chips.

Makes 3/4 cup

1 egg yolk
1/2 tbs warm water
1/2 tsp salt
1/2 clove garlic, crushed
1 tbs lemon or vinegar (depending on what the aioli is for)
1/2 cup oil (I like to use a plain, neutral oil such as rice bran oil)

In a measuring jug with a stick mixer with a whisk attachment or in food processor add egg yolk, water, garlic and salt. Process until combined and light and fluffy.

With the stick mixer or the processor on, slowly add oil and a thin steady stream until a thick mayonnaise has formed. At this point you can add your flavours.

Told you it was easy!


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