Aïoli

Yum. Here’s how I do it.

  • 1 egg yolk
  • 150mL olive oil
  • 1 large clove of garlic
  • pinch of salt
  • squeeze of lemon

Put the egg yolk into a large bowl, or your food processor, add the salt, and stir with a spoon to combine. Peel and crush the garlic into this, again combing with the spoon.

Now, if you’re doing this in the food processor, just get the thing whirring, and slowly slowly slowly add the olive oil in a steady stream. It will go white. Taste at the end, and add lemon juice, more salt, and pepper until you’re satisfied.

If you’re doing it with a whisk, it’s much the same process, although you’ll quickly realise you need three hands, so enlist the help of a glamorous assistant. The end result will be yellow, and not quite as stiff as the stuff from the food processor.

Smear all over asparagus and/or new potatoes.

This really only keeps for a day or two. It may start to separate the day after, but tastes just as good, if not better.

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