An aïoli is a good little sauce to have around and is useful for any number of food-type applications. This particular one speaks to my heart with its delightful aniseed-like flavours.
- 2 small cloves garlic, gently cooked immersed in olive oil until soft
- 1 tsp toasted fennel seeds, roughly ground
- ½ tsp river salt
- 2 tsp lemon juice
- 2 egg yolks
- 150 ml grapeseed oil
- 25 ml olive oil
- 1 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.
Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk.
Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in.
Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.
• Aïoli keeps well in the fridge for at least a week.
Photographs by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.