A true aioli is a combination of a rich mayonnaise with a powerful garlic flavour, which tingles in your throat. The strength of the olive oil and raw garlic is a matter of taste. It is important that it does not overpower the rest of the meal. Aioli is fabulous with raw vegetables and hard-boiled eggs.
For best results, read the Mayonnaise instructions first:

• 4 fat cloves garlic, stewed in milk, rinsed, patted dry
• 560ml olive oil and sunflower oil, mixed
• 2 yolks - eggs should be the best quality and freshest you can find
• 1 egg
• The juice of 1 lemon
• Salt and freshly milled white pepper

Method

• Put the garlic and the oil in the Dualit food processor large bowl fitted with its chopping blade and whiz until the garlic is finely chopped.
• Pour into a jug.
• Without rinsing the bowl, fit the E-disc.
• Put in the yolks, whole egg and half the lemon juice, and process until pale and creamy.
• Add the oil, as described in the Mayonnaise recipe.