Aioli

Ingredients

• 4 large egg yolks (room temperature)
• 6 garlic cloves, minced to a fine paste
• 250 ml extra virgin olive oil (room temperature)
• 15 ml fresh lemon juice
• 5 g fine sea salt
• 1 g white pepper, freshly ground

Method

1. 1
   Combine egg yolks and minced garlic paste in a bowl and whisk vigorously for 30 seconds until pale.
2. 2
   Add 2–3 drops of extra virgin olive oil and whisk until incorporated; repeat this process, gradually increasing oil volume to 1 teaspoon at a time.
3. 3
   Once emulsion stabilises and thickens (after approximately 100 ml oil), add oil in a thin, steady stream while whisking constantly.
4. 4
   Alternate remaining oil with lemon juice in small additions to maintain emulsion and prevent separation.
5. 5
   Season with fine sea salt and white pepper; adjust consistency with additional lemon juice or warm water if needed.
6. 6
   Use immediately or store in a covered container under refrigeration for up to 3 days.