Garlic aioli recipe

Jill Dupleix
This garlic aioli is a perfect addition to a contemporary rendition of a Provencal 'aioli garni'.
This garlic aioli is a perfect addition to a contemporary rendition of a Provencal 'aioli garni'. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

Use this versatile garlic aioli recipe to accompany Jill's steamed fish or chicken recipes.

Ingredients

2 garlic cloves

1 tsp sea salt

2 egg yolks

100ml olive oil

1 tbsp lemon juice

100ml light neutral oil (such as sunflower or rice bran oil)

Method

Using an electric beater, beat two crushed garlic cloves, one teaspoon sea salt and two egg yolks in a bowl until smooth.

Very gradually, at a bare trickle, add the olive oil. When incorporated, add lemon juice. Gradually beat in the lighter, neutral oil until the aioli is thick, smooth and silky.

Taste for lemon juice, sea salt and pepper, cover and refrigerate for up to three days. 

Serve with my steamed blue eye (pictured above) or steamed chicken with asparagus and fennel.