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Peter Evans

Aioli

Ingredients

Ingredients

  • 4 egg yolks
  • 2 bulbs garlic
  • 20 ml lemon juice
  • 80 ml white wine vinegar
  • 300 ml vegetable oil
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Method

Ingredients

  1. Wrap garlic in foil drizzled in olive oil and roast 30-40 minutes.
  2. Puree garlic and reserve.
  3. Make an emulsion with yolks, lemon juice and vinegar.
  4. Season, add garlic then drizzle the olive oil into the emulsion, whisking until desired consistency is reached
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