Aioli

I discovered this remarkable recipe for aioli at a cooking workshop with Australian chef Justin Jennings in Lisbon this summer. I’m fascinated with the flavor and I recommend you to try it if you like dips like this. The way we served it during the workshop, was combined with crocodile meat and mixed baby greens. Yum!

Ingredients:
1 egg yolk
½ garlic clove
1 tsp Dijon mustard
285 ml olive oil
285 ml extra virgin olive oil
juice of one lemon, to taste
salt and pepper to taste

Instructions:
Put yolks, half a clove of garlic, and Dijon mustard in a bowl. Blend the ingredients with a stick mixer, and slowly add the olive oil (if you quickly add the oil, the ingredients can separate). If the mayonnaise is too thick, you can add some water. Season with pepper, salt, and lemon juice. Enjoy this dip without additives and preservatives, and you can store it for up to 5 days in the refrigerator.