Aioli

Aioli

By
From
My Feast
Makes
1 1/2 cups
Photographer
Chris Chen

Use in the chilled king prawns with aioli and lemon.

Ingredients

Quantity Ingredient
2 egg yolks
2 confit garlic cloves, (see note)
1 tablespoon dijon mustard
200ml vegetable oil
25ml extra virgin olive oil
1 tablespoon warm water
1 lemon, juiced
salt and ground black pepper, to taste

Method

  1. Place the egg yolks, garlic and mustard in a food processor and blend until well combined. With the motor running, add the combined oils in a slow steady stream, gradually increasing the flow of oil until it is all incorporated. Transfer to a bowl, stir in the water and lemon juice and season with salt and pepper. Press a piece of plastic wrap onto the surface and store in the refrigerator for up to 7 days.

Note

  • To confit garlic, place whole peeled garlic cloves in a small baking dish, add just enough olive oil to cover and cook in a preheated 150°C oven for 40 minutes or until the garlic is soft and pulpy. Transfer to a glass jar and store in the refrigerator.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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