Grand aioli recipe: A creamy garlic dip for every occasion

Ingredients for Grand aioli

• 2 large egg yolks

• 1 tsp Dijon mustard

• 1 garlic clove, finely grated

• pinch of kosher salt

• 180 ml extra-virgin olive oil

• 30 ml fresh lemon juice

• 900 g vegetables (such as blanched long beans, wax beans, and/or sugar snap peas, sliced cucumbers, cherry tomatoes, radishes, and/or boiled fingerling potatoes)

• 675 g protein (such as sliced ham, cooked prawns, and/or boiled eggs)

How to make Grand aioli

1. Combine the egg yolks, mustard, garlic, and a pinch of salt in a medium bowl. Set the bowl on top of a kitchen towel laid across a small, heavy pot to keep it stable while you whisk.

2. Whisk constantly as you add the oil to the egg mixture, starting with just a few drops and gradually increasing to a fine, steady stream.

3. Stop adding oil if you notice any unincorporated oil in the bowl; it's important to go slowly.

4. Continue whisking until the mixture is emulsified, then whisk in the lemon juice.

5. Taste the aioli and season with more salt if needed.

6. Serve the aioli with your choice of vegetables and proteins.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.