Aïoli

Serves: 20

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• 3  or 4 peeled cloves of garlic
• Half teaspoon(s) salt
• 3  egg yolks or 3tbsp pasteurized liquid yolk
• 500 ml olive oil
• 2 tablespoon(s) lemon juice

Method

1. To make aïoli with a pestle and mortar, crush the garlic with the salt, then add the egg yolks.
2. Work the mixture with the pestle until it pales, then begin adding the oil, a teaspoonful at a time, working it steadily.
3. As the mixture begins to thicken, work in the lemon juice and continue adding the oil little by little, turning the pestle continuously.
4. As the mixture thickens again, add a teaspoon of water to stop it overloading with oil and splitting. If the mixture should split, wash the pestle and mortar and start again with a fresh egg yolk and a teaspoonful of lemon juice, working in the split aïoli a spoonful at a time. Recipe by Shona Crawford Poole

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