- 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
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.