Homemade aioli garlic mayonnaise, bright with lemon to cut the creamy richness – dip potatoes of all kinds, veggies and other tasty treats.
Great for a weekend of lazy snacking…
Prep/cook time: 15 minutes, plus 20 minutes rest time
- 1/2 lemon, juice only, more to taste
- 1 garlic clove
- 2 large yolks
- 200ml olive oil
- Juice the lemon, crush the garlic into the lemon juice and set aside for 20 minutes.
Technique: Steeping the fresh garlic in an acid (like lemon juice) effectively 'cooks' the garlic, similar to the treatment of fish in ceviche. This dramatically improves the flavour of raw garlic, removing its harsh bite. I use this technique every time I use raw garlic.
- When the garlic is ready, add to a food processor with the egg yolks and a pinch of flaky salt. Whiz for a few seconds then start adding the oil – drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split.
- Taste to check the seasoning, adding more lemon juice or salt as needed. Loosen with 1-2 tablespoons water if the mayonnaise is too thick.
- Use to dip potatoes of all kinds, veggies and other tasty treats.
- Spread in sandwiches and burgers.
- Store in an airtight container in the fridge for up to 5 days. Not suitable for freezing.
- Swap the olive oil for another oil or use a mix. Use lime juice or vinegar instead of the lemon.
food styling tips
Use a richly yolk to give the final aioli a lovely colour – typically eggs from higher welfare chickens with a more varied diet.