Aioli is an olive-oil mayonnaise which teams beautifully with fish,
vegetables, chickpeas and toasted ciabata.

6 large fresh cloves garlic
2 large organic egg yolks at room temperature
1/3 teaspoon salt
1 cup fresh Te Arai Motutira Extra Virgin Olive Oil

Warm the mortar with boiling water, then dry. Mash the garlic and salt to a paste.
Add one egg yolk. Stir with the pestle slowly in a circular motion, add second yolk.
Slowly add the oil whisking continuously until the mixture thickens.

Return to recipes index