Ingredients
Makes 300ml
2 large egg yolks
1 clove garlic minced
Pinch of saffron threads infused into the lemon juice or olive oil
2tbsp lemon juice, plus extra if needed
250ml sunflower oil
120ml extra virgin olive oil
sea salt and white pepper
To make the aïoli: In a large bowl, whisk the egg yolks, minced garlic, saffron, lemon juice and a pinch of salt. Whisk very well. The better you whisk at this stage the better the emulsion will form with the oils as the eggs start to react and cook with the lemon juice.
Combine the oils in a jug. Whisk, by hand, which is my preference, or using the whisk on the Breville mix master or the Breville hand held kitchen wand, at high speed, add the oil drop by drop, very SLOWLY.
As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aïoli is thick and wobbly. Adjust the seasoning with lemon juice, sea salt and white pepper to your taste. If the aïoli is too think, add a few drops of water or more lemon juice .
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- Saffron threads infusing in the olive oil
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- Whisking the oil into the eggs, drip, drip, drip
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- Finished smooth and creamy aïoli
