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