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
the juice of 1 lemon
salt and freshly milled white pepper
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.