Method
1. If making by hand with a bowl and a metal whisk - (only use metal), place a tea towel under your bowl to prevent it slipping.2. Add the garlic, salt, egg yolks and mustard and whisk together.
3. Slowly, drip by drip at first, add the oil, whisking all the time to incorporate it.
4. Once the oil has started to emulsify, you can add a bit more oil each time, remembering to whisk continually.
once it has come together, and resembles aioli, add the peppercorns, and lemon juice.
5. Taste and add more salt, lemon or peppercorns to taste.
6. Add a dash of water to loosen if your prefer a looser consistency.
1. Alternatively in a blender, or food processor, add the garlic, salt, egg yolks and mustard, and peppercorns, and blitz to mix together.
2. With the motor continuously running, slowly drizzle in the oil, bit by bit, allowing time between each addition of oil, to allow the oil to emulsify into the mix.
3. Once all the oil has been incorporated, add the pickle juice, if using, and the lemon juice.
Tip
If the aioli splits, don’t panic. Put an egg yolk in a bowl, with a dash of mustard. And slowly drip by drip, add your split mixture to the bowl, whisking thoroughly before adding the next few drops. Keep going, slow and steady. And continue adding oil as per the recipe. You have rescued your aioli.Ingredients
2 large Garlic Cloves, crushed
1/2 tsp Salt Flakes
2 Free Range Egg Yolks, room temp
1-2 tsp Dijon Mustard, to taste
280 ml Olive Oil
1 tbsp Opies Green Peppercorns, drained, rinsed, finely chopped
1 tbsp pickle juice, if desired
1-2 tbsp fresh Lemon Juice and zest half lemon (optional)
Dash of water to loosen if needed
