Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
We’ve joined
with InstantWin4now to bring you the chance to win a cooking holiday of
your choice up to the value of £3,000!
Because
this is an uncooked sauce, only the freshest, pasteurised
eggs should be used for food hygiene reasons.
Aioli
is an emulsion sauce; by the means of an emulsion agent
(egg yolk) oil and water that don't normally mix will
combine to form a creamy, thick cold sauce.
Ingredients
for Aioli
egg
yolks
1
pc
white
wine vinegar
1
tbs
boiling
water
1
tbs
garlic
clove, mashed to a paste
4
pc
dry
mustard
1/2
tsp
extra
virgin olive oil
100
ml
olive
oil
250
ml
lemon
juice, fresh
2
tsp
How
to make Aioli
In
a stainless steel bowl, whisk the egg yolk, water
and vinegar until frothy
Add
the garlic and mustard
Continue
to whisk while slowly adding the olive oils until
they are totally incorporated
Finish
the sauce with lemon juice, sea salt and freshly milled
white pepper to taste and whisk for another minute
to ensure emulsion has taken
Finely
chopped parsley or coriander may be added also
Alternatively,
all the ingredients can be placed in a food processor
at once and pulsed until emulsified
Chef's
Tip for Aioli:
Sometimes
the emulsion will not work, when this happens we say
the sauce has split or curdled, Aioli will curdle
or split for a variety of reasons:
the
oil is too warm or too cold
the
oil was added to quickly
the
whisking was insufficient
the
yolks were stale
This
can be corrected by one of two means:
a
little boiling water is placed into a bowl and the
curdled mayonnaise slowly whisked into it
a
fresh egg yolk and a little vinegar or water is
placed into a bowl and the curdled mayonnaise slowly
whisked into it
The
consistency of Aioli
can be varied by the addition of hot water to thin,
or adding more oil to thicken it.
