Skill level: Bit of effort
This is a classic aioli recipe is a French garlic-flavoured mayonnaise traditionally served with Mediterranean fish soups. It’s also great as a simple dip to serve with raw vegetables or cooked and peeled prawns. Although quite easy to make it does need a little patience as the oil has to be added very gradually – just 2-3 drops at a time at first otherwise the mixture will separate. Use a good quality mild olive oil (not virgin olive oil as the flavour will be too strong) or a mixture of olive and rapeseed oil.
- 2 large egg yolks
- 2 large garlic cloves, peeled and crushed
- Large pinch of salt
- 300ml olive oil
- 1tbsp lemon juice
Halve and remove the bitter green tips from the centre of the garlic cloves before crushing them.
- Place the egg yolks in a bowl with the crushed garlic and salt and whisk together using a balloon whisk.
- Gradually whisk in the oil, just 2-3 drops at a time to begin with, until the mixture starts to thicken and emulsify. Once this happens you can add the oil in a thin stream, whisking all the time, until nearly all of it has been incorporated.
- Whisk in the lemon juice, then gradually whisk in the rest of the oil until you have a smooth and thick mayonnaise. Taste and season with a little more salt, if necessary. Cover and store in the fridge for up to 3 days.