AT A GLANCE
Proof that the simplest things in life are often the best, Emma Knowles reveals the secret to making authentic alioli, which contains two key ingredients - garlic and oil.
|01||Thickly slice garlic and combine in a mortar with 2 tsp sea salt.|
|02||Pound garlic and salt with a pestle to a fine paste (2-3 minutes).|
|03||Add egg yolk, stirring with pestle to combine.|
|04||Starting with one drop at a time, then in a thin steady stream, add olive oil, stirring constantly with pestle, until thick and combined. Season to taste with lemon juice and freshly ground black pepper.|
Note This recipe makes 150 ml.
Alioli variations For saffron alioli, soak a pinch of saffron threads in the lemon juice, standing for a minute to infuse before adding to alioli. For smoked-paprika alioli, add 2 tsp smoked paprika to garlic and salt before pounding.