Aïoli

Preparation info

  • Difficulty

    Easy

  • Makes about

    375 ml

    .

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 1 egg yolk
  • 10 g ( oz) Dijon mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar
  • 1 garlic clove, crushed
  • sea salt flakes
  • 200 ml (7 fl oz) olive oil
  • 2 teaspoons Pernod Ricard or other pastis

Method

Whisk together the egg yolk, mustard, lemon juice, vinegar, garlic and a pinch of salt in a bowl until thick and glossy. While whisking continuously, gradually drizzle in the oil, until thick and emulsified. Stir in the Pernod.

This can be made up to 3 days in advance and stored, covered closely with plastic wrap, in the fridge.