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Aliums

Garlic aïoli

Garlic aïoli

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 free-range egg yolks
1⁄2 t mustard
3 t white wine vinegar
3 garlic cloves, finely chopped
2 t salt
1 cup canola oil

Method

Place the egg yolks, mustard, vinegar, garlic and salt into a bowl and whisk well.
Gradually pour in the oil, a drop at a time at first. Once about half the oil has been added, pour it in a little quicker until well emulsified. Check the seasoning. Store in an airtight jar in the fridge.

Cook’s note: If you have a stick blender, blitz instead of whisking. If the aïoli becomes too thick, add a little warm water.

Pair this with sweet potato chips with herbed salt, find the recipe here.

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LA Kitchen Huevos

Hollandaise

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Tuna-and-bean salad

Bhisto with fried eggs

Brown rice nasi goreng

Crunchy fried chicken with buttermilk Caesar-style dressing

Basic zabaglione

Sabayon

The ultimate soufflé omelette with chive crème fraîche and asparagus

Hollandaise sauce

Garlic aïoli

Garlic aïoli

Ingredients

Method