Prep Time 1 minutes - Total Time 5 minutes - Serves 4
Aioli which basically translates to garlic and oil is a Spanish style garlic mayonnaise, a real Spanish favourite. This recipe was taught to me years ago by my very good friend Montse, and I have been making it this way ever since.
This is a basic recipe but once you have this under your belt you can add stuff to it like fresh herbs or saffron. Also, you can add as much or as little garlic as you like, depending on who you are kissing.
(You will also find this recipe on page 152 of my book Richard’s Family Favourites click here)
Ingredients
1 large free-range egg.
100 ml sunflower oil.
2 garlic cloves.
Juice of half a lemon.
Pinch of salt.
Method
Put all the ingredients into a jug. Use a handheld blender on the lowest speed & whizz for around 20 seconds without moving it. Once everything comes together & starts to thicken, at this point you can start to move the blender up and down. Continue to mix till you get a nice thick consistency.
Once done check the seasoning and put into an airtight jar. It will keep in the fridge for a couple of days.
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