Background
There's nothing like a good, robust aioli to serve with fish and anything deep fried. This is far better than any shop bought version and about a quarter of the price. You can make flavour additions as you like (e.g. paprika or coriander seeds) when you add in your lemon juice. I like to use smoked garlic for an extra depth of flavour and lemon juice to give an extra tang. I would recommend whisking by hand to offset the calorie intake of the deep fried delicacies you are likely to consume with your aioli.
Ingredients
Main
- 300ml Extra virgin olive oil
- 200ml Virgin olive oil
- 100ml Truffle oil
- 1 egg yolk
- Tablespoon of Dijon mustard
- Rock Salt
- Pepper
- Lemon Juice
- 1 Head of smoked garlic - roasted in the oven
Instructions
1. (15 min)
- Wrap the head of garlic in foil and roast in the oven at 120c until it is soft.
2. (05 min)
- Squeeze out your softened, smoked garlic head into a bowl with the egg yolk and mustard. The garlic should be a puree-like texture. Mix these things together til you have a smooth paste. Start to whisk in your oils bit by bit and you will see the mixture start to thicken.
3. (10 min)
- Once you have mixed in a quarter of the oil, you can then start to add it in larger quantities. Keep whisking the mixture until it starts to resemble a mayonnaise-like texture. At this point you can add the lemon juice and salt and pepper. Whisk in the lemon juice.
4. (05 min)
- Decant into a large, airtight jar and store in the fridge.
