Aioli

• 4 garlic cloves, chopped
• 2 egg yolks
• 250 ml/9 f

Aioli means “garlic and oil” in Spanish, and it’s probably the most popular sauce throughout the whole Mediterranean region. It’s often served with toasted bread and marinated olives at the beginning of a meal and is indispensable with fried fish, squid and patatas bravas. I also love to mix a spoonful of aioli into traditional rice dishes to add flavour and a smooth, creamy texture.

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