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    How to Make Perfect Aïoli

    10 November 2014

    Makes 250ml
    Preparation time: 20 minutes

    • 2 extra-large egg yolks
    • 3 fat garlic cloves
    • salt and freshly ground white pepper
    • 30ml ready-made mustard
    • a few drops of white wine vinegar
    • 250ml oil (use 1 part olive and 4 parts sunflower oil)
    • 25ml lemon juice
    • pinch of allspice (optional)

    1 Place the egg yolks, garlic, salt, pepper, mustard and white wine vinegar in a food processor. While mixing, slowly drizzle in 80ml of the oil, then half of the lemon juice.
    2 Still mixing, pour the rest of the oil into the egg-yolk mixture in a thin, consistent stream. Season to taste with salt and a pinch of allspice. Finally, whisk in the rest of the lemon juice.
    Tip: Use roasted garlic cloves for a more subtle flavour.

    Words and image: Home magazine

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