The name aioli comes from the French word ail (garlic) and oli (dialect for oil). An emulsion of garlic, egg yolks and olive oil, it is also known as alioli and is traditionally served with raw vegetables, poached fish or boiled eggs.
2 egg yolks
2 large cloves of garlic (split them in two and remove the germ if necessary), peeled and crushed
Salt and pepper
300 – 450 ml olive oil
Juice of 1 lemon
First make sure all the ingredients are at room temperature. Traditionally aioli should be made in a pestle and mortar, but, failing that, a bowl and a whisk or, if you are not in the mood to be energetic (or are of a lazy persuasion), then an electric mixer will do. But no blender or whole eggs, please.
Work the garlic into a paste with the salt. Beat together the egg yolks and the garlic until thick. Start to add the olive oil in a thin stream (very slowly) , beating continuously. Add a little of the lemon juice and then some more oil. Continue beating, adding alternately more lemon juice and more oil until both are used up and you have a think mayonnaise. Adjust the salt and add plenty of pepper. Cover and keep at room temperature until ready to serve.
Aioli can be stored in the fridge for up to a week: press with a piece of grease-proof paper onto the surface and then seal with a lid.
Traditionally aioli is served with hard boiled eggs or raw vegetables such as red pepper, baby carrots, fennel etc. It is fabulous on a chicken sandwich and works well with seafood such as char-grilled prawns.
This little book, similarly to Elizabeth David’s books, is (1) small enough to read in bed comfortably, and (2) enjoyable enough to keep my light on way after bed time. Elizabeth David is, in my mind, the best cookery writer of the last century - I don't make the comparison lightly. In this book Hopkinson takes you through 40 of his favourite ingredients, all accompanied by a little history, an anecdote or two and a fabulous collection of recipes.