Jono & Jules do food & wine

Otherwise known as garlic mayonnaise and a super handy condiment to have up your sleeve and infinitely better than most supermarket versions.

Aioli – serves 4 to 6

• 1 clove of garlic, crushed
• 3 egg yolks
• 1 tbsp white wine vinegar
• 250ml mild olive oil or sunflower oil
• a squeeze of lemon juice

Put the garlic in a food processor with the egg yolks and vinegar. Season with salt and pepper (we prefer freshly ground white pepper).

Turn the food processor on and start drizzling in the oil, just a few drops at a time. When it starts to emulsify, you can start adding the oil in a slow, steady stream until you have added it all and you have a mayonnaise. Check the seasoning and add a squeeze of lemon to taste.

(Recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017)