This is easier to make than you think, particularly if you have a food processor to hand, though a whisk and a bowl will also work. So much nicer freshly made than any bought version and good with fish dishes or a roast chicken.
If you go a fraction too fast pouring in the oil, it is easy for it to de-emulsify and go to liquid again as we did with this one. Do not dispair as it’s also easy to save – just pour the split mix into a jug and start again with 10ml water in the food processor, slowly adding the split mix and then the remaining oil. It all, miraculously comes back together again!
Aïoli – serves 4 to 6
- 2 egg yolks
- 1 clove of garlic, crushed
- 2 tsp Dijon mustard
- 1 tsp red wine vinegar
- a big pinch of salt
- 200ml groundnut oil or sunflower oil
- 50ml good olive oil
Put the egg yolks, garlic, mustard, vinegar and salt in a food processor and blitz for 20 seconds. Keep the motor running while you add the groundnut oil/sunflower oil. You need to add slowly in a very thin drizzle, and then finish with the olive oil.
You should get a nice thick mayonnaise and if it all goes wrong, follow the instructions in the introduction. If it’s a bit too thick at any point, you can add a splash of cold water to thin it, then continue adding the oil. Season with salt and pepper to taste.
(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)
Jono & Jules do food & wine 