One of my favourite go to sauces is aioli, delicious with so many dishes and so easy to make. I have been using the same mayonnaise recipe for years, I believe it’s a Donna Hay recipe, meaning it’s going to be good and only uses a few ingredients. I use this as the base for any aioli the dish calls for say lemon and garlic which is my favourite style of aioli and of course it goes superbly with chicken but really you can add just about anything to suit your dish. Say chilli for a zing with chicken or beef, cranberries or pear for a fruity twist with pork or veal, beetroot for an earthy flavour with veggies. For some real fun add some Harissa paste and serve with lamb and chickpeas for a Middle eastern take or chopped olives and sun-dried tomatoes served on toast for a touch of the mediterranean, I could just keep going all day but I’m now hungry and drooling, so here’s the recipe while I go stuff my face…..enjoy!
What you will need……
1 tsp dijon mustard
1 tbsp lemon juice
sea salt flakes and white pepper ( because you don’t want black flecks in your beautiful creamy aioli)
1 cup vegetable oil
2 garlic cloves crushed
drizzle olive oil
2 quarters of preserved lemon chopped finely and 1 tbsp lemon juice from the jar ( I used Maggie Beers preserved lemons available at Woolworths supermarkets or Maggie’s Farm Shop if you are lucky enough to live nearby, a bit expensive but they will last in the fridge for years!)
How to do it…….
You will need to use a blender, place egg, mustard, lemon juice and a pinch of salt and pepper. Give it a quick blast to mix the ingredients then on to the slowest setting, while blender is running slowly add the vegetable oil, then give another quick blast, done!
Now to make it aioli!
Add to the mayonnaise the garlic, a drizzle of olive oil and preserved lemon and juice, stir well and season to taste. Transfer to a container with a lid or a bowl with some cling film, place in the fridge for a couple of hours for the flavours to develop, then pass it through strainer to take out all the little lumpy bits, that’s it, your welcome!