Mustardy Garlicy Aioli
I love to keep this in the fridge, as it is so versatile. It is perfect with ham or with shoe string fries or even to season bread crumbs!
5 or 6 Small Egg Yolks
3 Cloves Garlic, Blanched
1/2 Teaspoon Ground Sea Salt
1/2 Teaspoon Ground Black Pepper
3 Teaspoons Wholegrain Mustard
Juice 1 1/2 Lemons
400 mL Rice Bran Oil
100 mL Olive Oil
1. Place all ingredients but oil in food processer and blitz.
2. Add approx 50 mL oil and turn food processer on.
3. Leave on and very slowly pour, in a continuous stream, the left over oil into the food processer via the feeding tube. The mixture should thicken.
4. Spoon mixture into a jar and store in fridge for up to a week.