Whenever we hear the name ‘Spain’, we think of… Aioli! So simple, yet so delicious, and you know what’s great about it? You make it in a jiffy! Serve with calamar , baked potatoes or just a piece of baguette.
- 2 medium garlic cloves
- 1 teaspoon Dijon mustard
- 1 large egg
- 120 ml extra virgin olive oil
- 120 ml grapeseed or sunflower oil
- 2 teaspoons freshly squeezed lemon juice
* Grapeseed oil is available at delicatessens, wholesalers and some supermarkets.
How to make aïoli
Make sure all ingredients (especially the egg) are at room temperature to prevent curds. Is this happening? Then we recommend that you start again.
Place the garlic, mustard and egg in a food processor and blend until well blended. While the machine is still running, add the olive oil in a thin stream and then the grapeseed or sunflower oil. Keep the machine mixing and be careful when adding the oil.
Turn the food processor off and add the lemon juice and a pinch of salt to taste. Mix well. Scrape down the sides with a rubber spatula and mix again until everything is really well mixed. You should now have a mayonnaise-like emulsion.
Let the aioli set for at least 30 minutes before using it and store it in an airtight container in the refrigerator for a few more days.
Fun fact: aioli is spelled in different ways. For example, the French write ‘aïoli’, the Spaniards ‘alioli’ and Catalans ‘allioli’.