Aïoli is one of the most delicious gastronomical creations to come out of France and is incredibly versatile. Eaten with potatoes, simple steamed fish, roasted chicken or even crudités, this is something that every chef needs to learn to make sooner rather than later. Make sure that the garlic and the eggs are super fresh and spend a little time making it – you’ll never look back and once you have the hang of it, you’ll be able to make it at the drop of a hat wherever you are – even on holidays when everyone has ‘roughed it’ for so long that the need for good food has become a life controlling craving.

Ingredients

• 4 egg yolks
• 8 garlic cloves, crushed
• 1 tsp salt
• 2 tbsp lemon juice
• 500 ml extra virgin olive oil

Method

• Put the egg yolks, the garlic, the salt and half of the lemon juice in a food processor (you can also use a mortar and pestle if you’re feeling particularly French when you make it) and process it until it is light and creamy.
• Mortar and pestle way: add the oil, drop by drop from the tip of a teaspoon, whisking it constantly until it begins to thicken and then start to add the oil in a very thin stream, whisking constantly.
• Processor way: pour the oil in a very thin stream with the motor running.
• Check and correct the seasoning , add the rest of the lemon juice and voila!
• It can stay in a sealed (it has to be sealed otherwise everything in your fridge will smell pretty terrible) container for about 2 ½ weeks.