To make aioli from olive oil alone will create a very strong-flavoured aioli, as olive oil can be quite an overpowering flavour. To avoid this, I’ve used a blend of olive oil and macadamia oil. Macadamia oil adds a lovely thick creamy flavour to this aioli — one I haven’t been able to achieve from using any other oils. Making aioli is a relatively simple process, but it does require patience. If you rush this recipe it will result in an aioli that isn’t deliciously thick.
Makes: 1 jar
=R1=
Servings
1 jar
Prep time
Cook time
Recipe
Ingredients
- 1 egg yolk
- ½ tsp sea salt
- 1 tsp Dijon mustard
- 1 tsp apple-cider vinegar
- 1 clove garlic, crushed
- ¼ cup extra-virgin olive oil
- ¼ cup macadamia oil
Method
- Place egg yolk, salt, mustard, apple-cider vinegar and garlic in mixing bowl. Whisk together until well combined. Continue whisking while very slowly pouring a thin stream of olive oil into bowl. Continue this process until all olive oil has been added, and repeat with macadamia oil. Remember to pour a very thin stream of oil while continually whisking.
- Store aioli in clean jar in fridge for up to 2 weeks.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
