recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cup coarsely chopped very fresh garlic, at room
2 teaspoons coarse sea salt or kosher salt
2 cups extra-virgin olive oil, at room temperature
2 whole large eggs or 4 large egg yolks, at
1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons
oil in a blender at high speed until smooth
1 egg or 2 yolks and, with motor running, very
slowly add 3/4 cup plus 2 tablespoons oil in
a thin, steady stream until aïoli is thick.
This will take about 2 minutes.
to a bowl. Make second batch with remaining
with egg may be made 2 days ahead and chilled,
about 2 cups (serving 12)