(Makes 260g/1+ 1/4 cups)
If the Aioli is too thick for dipping into, pour 1-2 tbsp boiling water through the feed tube while the food processor is still running.
2 egg yolks 1 + 1/2 tbsp lemon juice 250ml (1 cup) olive oil
5 cloves garlic (peeled & crushed) Maldon sea salt and freshly ground pepper
- Into a food processor fitted with a metal blade, place egg yolks, lemon juice and 2 tbsp olive oil. Process until smooth.
- With the food processor still running, slowly pour the remaining olive oil through the feed tube.
- Remove the mayonnaise from the food processor and add the crushed garlic. Stir and season to taste.
- Serve immediately or store in a covered container in the fridge for up to 3 days.
This recipe is used as part of the following recipe: Antipasto Platter: Antipasto Platter of Rosemary Potatoes, Parmesan Crumbed Parsnips and Steamed Fennel Bulb with Aioli