I love this stuff, over the years I have substituted the raw garlic with roasted garlic, but this simple emulsion is a great accompaniment to cold or hot seafood dishes, breads and vegetables. In fact it works on anything I mean anything. Made up of garlic, olive oil, lemon juice and egg yolks. Recipes may differ from one to the next with the amount of garlic used.
I like serving aioli as Le grand Aioli featuring boiled or steamed fish, egg, potatoes and vegetables all prepared in the most simple manner served warm or at room temperature with lots of aioli. (The amount of garlic is a personal thing so think of your guests)
2 garlic cloves and more if you like
4 garlic cloves roasted
2 egg yolks
1/2 teaspoon mustard (can be omitted, not a must)
300 -330 ml oil (extra virgin or combination of vegetable and olive oil)
1 1/2 tablespoon lemon juice (or white vinegar)
crush garlic to a fine paste, use the salt to assist in this process.
Combine garlic, egg yolks, lemon juice and mustard in a bowl
Whisk until foamy
Gradually add the oil in a thin stream until incorporated and thick
look out for Milk garlic emulsion too follow soon
First published in Sunday Times Food Weekly