A gutsy garlicky mayonnaise, aioli can be made with a mayonnaise that you already have in your fridge by adding crushed garlic and chopped parsley, or you can make it from scratch. I love liberal amounts of Dijon mustard in my aioli too.
Stored, covered in the fridge, the aioli will keep for a couple of weeks.
Ingredients:
2 egg yolks
A pinch of salt
1 teaspoon Dijon mustard
1 dessertspoon (half a tablespoon) white wine vinegar
175ml tasteless oil such as sunflower oil
50ml extra virgin olive oil
3-4 cloves of garlic, depending on size, finely grated or crushed
1 scant tablespoon chopped parsley
Method:
Put the egg yolks into a bowl with the salt, mustard, garlic, and the white wine vinegar.
Place the oils into a jug. Take a whisk in one hand and the oil in the other and drizzle in the oil onto the egg yolks, in a very thin steady stream, whisking at the same time. Make sure to let the oil emulsify into the egg yolks as you’re whisking, ie don’t pour the oil in too quickly or the mixture will split.
Within a minute you should notice the mixture beginning to thicken. Continue to pour in all the oil then mix in the chopped parsley, taste and add a little more seasoning and vinegar if necessary.
Note
If the aioli splits it will suddenly become thin and watery, probably from the oil being added too quickly or whisking the mixture too slowly. If this happens you can rectify the situation by pouring the split mixture into the oil jug and placing an extra egg yolk into a clean bowl. Whisking all the time, pour on the split mixture from the jug in a very thin stream.
