You'll find yourself coming back to this quick and simple aïoli recipe that's sure to please all garlic lovers. Serve it with baked potato, on burgers, or with crisp beer-battered seafood.
- 3 medium cloves of garlic, finely crushed
- 2 tsp river salt
- 2 tsp hot English mustard
- 1 tbsp lemon juice
- 3 egg yolks
- 300 ml grapeseed oil
- 50 ml olive oil
- river salt and black pepper
- extra squeeze of lemon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the garlic, salt, mustard, lemon juice and egg yolks together in a mixing bowl until well combined.
Slowly start adding the oils together in a steady stream, while whisking continually.
Taste at the end and add some pepper. It may need an extra little extra lemon juice. Set aside. Mayonnaise can be made and kept for about a week.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.