Garlic Aioli

By 20th October 2019 October 28th, 2019 No Comments

This week we are talking about one of my favourite foods, eggs.

We have about 20 brown shaver chickens and after months of feeding them through the cold winter months with no eggs, come spring they woke up and are laying at least a dozen eggs a day now!
I’m not complaining as I love eggs, dutch eggs in the morning, curried eggs for lunch and a Spanish egg omelette for dinner, I’m a happy man!

Eggs really are an Egg-Ceptional Superfood. They are among the most nutritious foods on the planet.
Loaded in high-quality protein, vitamins, minerals, and good fats
So this week we are making a basic garlic aioli recipe, with some simple twists

Garlic Aioli

(makes 1 big jar)
Prep time: 5 mins

  • 2 egg yolks
  • ½ cup warm mash potatoes
  • 2 tbsp crushed garlic
  • ½ tbsp Dijon mustard
  • 4 tbsp white wine vinegar
  • 1 ½ cups of canola oil
  • salt and pepper

Place the egg yolks, mashed potato, garlic, mustard and vinegar into a mixer bowl and mix on low speed until incorporated.
Slowly add the oil. Season to taste with salt and pepper.
Store in a jar in the refrigerator until required.

Things you do to create new flavours

Roast the garlic first to bring out the sweetness of the garlic and caramel flavour
Replace ½ the oil with avocado oil for a greener / healthier version
Season with smoked salt for a Smokey number
Add paprika, chopped gherkins and a touch of gherkin juice for a great burger sauce (all the rage at the moment!)
Add some curry powder for a curry aioli, perfect with roasted carrots
Finally my favourite. Add chopped capers, gherkins, chopped cooked egg and parsley for a sauce Gribiche, perfect with BBQ asparagus at this time of the year.