This is one of those basics everyone should have in their recipe repertoire. Aioli, or garlic mayonnaise, will keep for weeks in an airtight container in the fridge and it perfect with chips, on sandwiches, burgers, and in salads. Mix it with pesto for a great pasta salad. Add gherkins and capers for a homemade tartare sauce. Once you have it down pat start experimenting with different flavoured aioli. Try adding sundried tomato oil, or herbs like tarragon. The flavours are endless and you will never buy it again.
5 roasted garlic cloves (you can use raw but I think roasted garlic is a lot more subtle. If using raw garlic only use 2-3 cloves)
5 egg yolks
2 Tblspns Lemon juice (or white vinegar)
1 Tablespoon mustard (wholegrain or French)
In a food processor put all the ingredients but the oil. With the motor running slowly pour in the oil. If you pour it in too fast it will curdle, so take your time. The aioli will get thicker the more oil you put in. It will keep for at least a month covered in the fridge.
If you don’t have a food processor, whisk all the ingredients, except the oil, in a glass or stainless steel bowl. While you continue to whisk slowly drizzle in the oil. This process is helped tremendously if you have someone who can pour the oil in while you whisk!