Flavoursome aioli made from easily from scratch.
- 4 egg yolks
- 2 tsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 1 garlic clove crushed
- sea salt
- 400 ml olive oil or macadamia oil
- freshly ground black pepper
- Place the egg yolks, mustard, vinegar, lemon juice, garlic and a pinch of salt in a food processor bowl or blender jug and process until combined. With the motor running, slowly pour in a stream and process until the mayonnaise is thick and creamy. Season with salt and pepper.
Store in a glass jar in the fridge for 4-5 days.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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