Ingredients

Method

• 2 free-range egg yolks
• 2 cloves garlic, peeled and crushed
• 5 ml Dijon mustard
• 15 ml white wine vinegar
• Salt and freshly ground black pepper, to taste
• 125 ml olive oil
• 125 ml sunflower oil
• Lemon juice, to taste

Method

Ingredients

Whisk the yolks with the garlic, mustard, vinegar and salt and pepper.

Slowly add the oils in a steady stream, continuously whisking the whole time. If the mixture is too thick, add a little hot water and continue whisking in the rest of the oils.

Add some lemon juice and more salt and pepper to taste.

Serve with Cos lettuce and Parmesan shavings for a modern twist on a Caesar salad. It’s also delicious served with seafood or French fries.

Cook's note: Make sure all of your ingredients are at room temperature before starting.

For a step-by-step video on how to make the perfect aïoli, click the link: The perfect aïoli