Aïoli

Aïoli

By
From
Breddos Tacos
Makes
250g
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
2 small garlic cloves, peeled
sea salt
freshly ground black pepper
2 large free-range egg yolks
1/2 teaspoon english or dijon mustard
1 teaspoon white wine vinegar
250ml sunflower or rapeseed oil

Method

  1. Crush the garlic to a paste with a pinch of sea salt, then thoroughly combine in a bowl with the egg yolks, mustard, vinegar and some pepper. In a slow steady stream, whisk the oil into the egg mix, a few drops at a time to start with, then in small dashes, whisking in each addition so it is properly emulsified before adding the next. By the time you’ve added all the oil, you should have a thick, glossy, wobbly aïoli that holds its shape.
  2. Taste and add more salt, pepper, mustard or vinegar if you like. If it seems too thick, stir in a tablespoon or two of warm water to let it down.
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