Easiest Aioli

Despite this being a simple AF recipe, it does come with a caveat – and that is down to your choice of oil.  A straight olive oil aioli can be bitter when blitzed (either with an immersion stick blender or in a food processor).  That’s why many recipes call for wither sunflower oil or a 50% vegetable or sunflower oil mixture with 50% olive oil added later by hand.  However, to keep the keyboard warriors and seed oil avoiders happy I am using all olive oil here, adding it in two halves – one half with the whole egg and the immersion blender and the other half, afterwards, whisked by hand.  I am also adding a smidge of honey to combat any lingering olive oil bitterness.  Please note when you mix this way it does seem thinner at the beginning but given 5 minutes of sitting around it thickens to perfect rich mayo like consistency, which is exactly what you are looking for.  

So without any more chat, here is the simplest aioli recipe I have ever made. And there are a multitude of ways to vary this / shake things up. Tarragon is a favourite, especially when serving it alongside vegetables and chicken, wild garlic is delicious here in the springtime, anchovies and capers with a splash of red wine vinegar works a treat if you are feeling fancy, or just keep it simple with a little wholegrain mustard and an extra garlic clove.  Have fun with this one……

There’s a little how-to aioli video to accompany the roasted artichokes here

Easiest Aioli

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Ingredients

• 1 egg

• 1 tsp (a little squeeze) lemon juice, plus more at the end if it needs it
  

• 1 tsp dijon mustard
  

• 1 garlic clove (I like confit garlic obvs)
  

• a good pinch of malden salt
  

• 1 tsp honey (if using all olive oil
  

• 250ml (1 cup) olive oil or a mixture of olive oil and garlic oil or sunflower oil and olive oil.
  

Directions

• In the bottom of the emersion blender cup or in a similar tall jar or jug, crack the egg into the bottom, followed by the dijon mustard, lemon juice, garlic, honey and salt. Cover with 1/2 the oil and start place the emission blender head at the bottom of the cup and start blitzing, slowly tilting the head until all the oil is emulsified. 
  
• Transfer to a bowl and drizzle in the remaining oil while whisking constantly until the mixture is thick. Check for seasoning, adding a little more salt or lemon as necessary.  Stir through any additional flavour enhancers if using (listed in the intro above) and allow to sit for a few minutes before serving, dipping,, schmearing on sandwiches, or serving alongside any protein or vegetable of choice. 

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