Aioli
When it comes to sharing meals and sprucing it up a little with some extra dipping sauce or a punchy dressing, Aioli is your man!
Pungent, yet warm and more-ish, it is a must with barbequed fish, calamari, prawns, homemade burgers and pan-fried chicken. Not to mention as a fantastic salad dressing, particularly if loosened up with a good squeeze of extra lemon or lime juice.
Whole head of oven roasted garlic
3 egg yolks
2 cups of olive oil
2 tablespoon white wine vinegar
Juice and zest of a lemon
Herbs; my preference is for a little thyme or parsley
Salt and pepper to taste
For an added boost - add a few threads of saffron when serving
To prepare a oven roasted garlic: drizzle a whole head of garlic with olive oil, salt pepper and a little honey wrap in foil, and bake in a hot oven until golden brown, allow to cool. Once cooled, remove garlic cloves from their shells and mash with a fork.
In a mixing bowl or in a food processor, whisk egg yolks well with a pinch of salt, add garlic, vinegar and lemon, whisking constantly. Slowly drizzle in olive oil until a cohesive sauce forms.
Serve with fish, roasted potatoes or as an alternative to mayonnaise. Brilliant served with Chickpea and Sweet Potato Patties!
If Aioli separates put a fresh yolk in a separate bowl and add sauce to the yolk a tiny bit at a time, whisking very vigorously until sauce repaired.