Aioli

Aioli Sauce (Spanish Garlic & Oil Dip)

Ingredients

•    3 free-range egg yolks
•    4 cloves garlic
•    ½ lemon, juice only
•    salt and freshly ground black pepper
•    150ml/5fl oz extra virgin olive oil
•    mustard powder, optional
•    saffron, optional

Preparation method

1. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you’d like your mayonnaise runnier, add a couple of tablespoons of hot water.

2. Serve with crusty bread or baguette slices. If you can get artichokes to roast this makes it more special on the table. If not a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes. Or you can also dip pieces of calamari, cooked prawns, or a dollop on fishcakes are great with this dip.

3. If you are feeling less energetic use jarred mayonnaise

BE WARNED IT IS ADDICTIVE AND HEAVY ON CALORIES!!!