Aioli

Ingredients

• 1.4 egg yolks
• 2.2 teaspoon Pommery (wholegrain) mustard
• 3.5 millilitre dry mustard powder
• 4.15 millilitre castor sugar
• 5.Lawry's Seasoned Salt and Pepper, to taste; or ¼ t. table salt and a few shakes seasoned pepper
• 6.45 millilitre white vinegar, added one teaspoon at a time
• 7.6 garlic cloves, crushed; adjust quantity to taste
• 8.160 millilitre sunflower oil
• 9.100 millilitre olive oil

Method

1. 1.Process yolks, mustards, sugar, salt and pepper and garlic in Magimix.
2. 2.Slowly double in half the quantity of oil.
3. 3.Add vinegar one teaspoon at a time.
4. 4.Pour in remaining oil slightly faster.

Notes

• A garlicky mayonnaise (aioli) made in a food processor. Less traditional than a mortar-and-pestle aioli but reliably emulsified.
• Serve with Fish in a Raincoat, Tandoori Salmon, and Seafood Pot-au-Feu — all in this collection.
• Total oil: 260 ml (160 ml sunflower + 100 ml olive).