Creamy Garlic Aioli

If, like me, you have made an unusually large quantity of meringues or macaroons recently and find you have a plethora of leftover egg yolks in your fridge, I have a solution.

This garlic aioli is the perfect use for at least a few egg yolks and is delicious on everything from fish and chicken to artichokes, or my favourite, sweet potato fries.

This recipe calls for a clove of garlic, but if you have any confit garlic to hand it would be delicious in place of the raw garlic.  Or use the oil from the confit garlic instead of the olive oil for a more mellow flavour.

As we are only half way through Passover, I am going to have a lot more yolks as the week goes on, and I would love some inspiration on how best to use them up, so please send over any suggestions.

Garlic Aioli

Adapted from the Joy of Cooking

1 small garlic clove

pinch of salt

2 egg yolks

1/2 cup grapeseed oil

1/2 cup olive oil

Juice of half a lemon

Crush the garlic finely with the salt.  I like to do this with the flat end of a large knife so that it forms a paste.

Add the crushed garlic to the egg yolks in a medium sized bowl and whisk by hand until thick.  You can also do this in a stand mixer.

Slowly drizzle in the oil while whisking vigorously until the mixture thickens.

Finally squeeze in the lemon juice.