ILLALANGI AIOLI July 10 2015

INGREDIENTS

  • 3 cloves of garlic
  • Salt, to taste
  • 1 egg yolk, at room temperature
  • Juice of 1/2 a lemon
  • 1 cup Illalangi EVOO
  • Finely diced preserved lemons/limes
  • White pepper, to taste


METHOD

  1. Place garlic and 1 tsp of salt in a food processor, pulse briefly.
  2. Add the egg yolk and lemon juice, and pulse on and off until blended.
  3. Slowly add the oil in a steady stream.
  4. Add a pinch of white pepper and adjust the salt to taste.
  5. To thin out the Aioli at any stage, add a small dash of room temperature water and continue adding the remainder of the oil.

Use as an accompaniment to vegetables, fish and meats.