9 June, 2011
We love aioli, on fries, on burgers, on salad, on potatoes… And it is so easy to make.
First thing to do is roast garlic: peel a head of garlic, cover the garlic in olive oil and roast for about 40-45 minutes in a 160 degree oven. Allow to cool and store in the fridge in a jar with oil.
To make aioli, put into a small food processor – I use my canister blender: 1 egg, 1 teaspoon Dijon mustard, and 1 teaspoon white balsamic vinegar or lemon juice. Blitz until mixed. Slowly add 1 cup oil, I use Rice Bran oil as it doesn’t have a strong flavour, blitzing between. When all the oil has been added and the mayonnaise is creamy, add garlic to taste a pinch of salt and a little more of the vinegar or lemon juice to taste.
The aioli will be a little runny to start with but with will set when refrigerated, and will also develop flavour.