HungryForever

AÏOLI

Aïoli often seems to be mistaken for a garlic mayonnaise, but this is not so. Aïoli is aïoli and eating it should be an emotional experience—it is strong, but that is its role in life. Purists would disagree, but I find a food processor very useful here; the final consistency seems to hold together better. The instructions assume you will too, but if you prefer there is always the mortar and pestle. Purists may also disagree about the inclusion of eggs. Sorry.

Ingredients

20cloves of garlic
sea salt and black pepper
2 free-range egg yolks
cups at least 2½extra-virgin olive oil
Juice of 2 lemonsyou may not need all the juice but it is best to have it to hand

Instructions

Put the garlic into the chopping bowl with a pinch of salt (this helps to break it up) and pepper, then whizz until finely pulped—this is important as you do not want garlic chippings in the aïoli. Add the egg yolks, let them meet the garlic for a moment, then carefully and slowly add the oil in a gentle stream. The emulsion should safely hold up to 2 cups oil; at this point take a view and, if you can, add a little more oil. Now add the lemon juice, tasting as you go, adjust the seasoning, then refrigerate.