The term aioli comes from the French ail – garlic. It is believed to have originated from Provence and is sometimes called the ‘butter of Provence’. As it’s name suggests, the main ingredient is garlic for this tasty mayonnaise style garnish.
Aioli makes a great dip for raw vegetable crudités, barbecued prawns, lamb chops, hot chips and bread sticks and much more.
3 garlic cloves
1/4 tsp sea salt
2 tsp lemon juice
1 egg yolk
175ml extra virgin olive oil
1. Peel the garlic cloves and then grind them in a pestle and mortar with the salt
2. Put the garlic paste in a bowl, add the lemon juice and egg yolk and whisk them together, when blended whisk in the olive oil, pouring it in a slow steady stream.
3. When it’s ready the sauce will turn thick, creamy and pale coloured.
You can store it in the fridge until you need it.