Aioli

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.