Aioli is a great accompaniment to any vege platter, bowl of chips or burger. This recipe is quick and easy.
Aioli
- 1 large egg (room temperature)
- 20 ml white wine vinegar
- 1 dash lemon juice
- 2 cloves garlic (crushed)
- 40 ml extra virgin olive oil
- 100 ml sunflower oil
- 1 pinch salt
- 1 pinch pepper (ground)
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Place egg yolk, vinegar or lemon juice, garlic, salt and pepper in food processor with metal blade and blend together.
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With the motor still running, very slowly add olive oil, then the sunflower oil, drop by drop at first, then when it begins to thicken, in a slow steady stream until the sauce is thick and smooth.
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Serve.
Storage: can be stored in the fridge for 2 – 3 days.