Clodagh's Aioli
Makes 200ml
INGREDIENTS:
2 organic egg yolks
1 tsp Dijon mustard
100ml extra virgin olive oil
100ml vegetable oil
1 clove of garlic, crushed
1 lemon, juice and zest
1 tbsp fresh dill, finely chopped
Sea salt and freshly ground black pepper
METHOD:
Crack the eggs yolks into a bowl, along with the teaspoon of dijon mustard, and lightly whisk.
Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The aioli will begin to get thick and creamy.
Stir in the lemon juice and zest, fresh dill and crushed clove of garlic. Season with sea salt and freshly ground black pepper
watch clodagh make this here
