Aioli

Thu, 8 November 2018

Ingredients:

·         2 organic, free-range egg yolks

·         pinch of English mustard powder or 1/4 teaspoon French mustard

·         1–4 garlic cloves, depending on size

·         1/4 teaspoon salt

·         1 dessertspoon white wine vinegar

·         250ml (9fl oz) sunflower or olive oil or a mixture – I use 150ml (5fl oz) sunflower oil and 75ml (3fl oz) extra virgin olive oil

·         2 teaspoons freshly chopped flat-leaf parsley

·         freshly ground black pepper

 

Method:

1.      Put the egg yolks into a Pyrex bowl with the mustard, finely crushed garlic, salt and white wine vinegar (save the whites to make meringues).

2.      Put the oil into a measuring jug with a good pouring spout. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don’t get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar if necessary.

3.      If the aioli curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1–2 tablespoons of boiling water into a clean bowl, then whisk in the curdled aioli, 1/2 teaspoon at a time until it re-emulsifies. Add the chopped parsley and season to taste.

4.      A typical plate of crudités might include the following: a baby carrot or 4 sticks of carrot, 2 leaves of chicory, radicchio or fennel, 2 sticks of cucumber, 1 whole radish with a little green leaf left on, 1 tiny tomato or 2 quarters, 1 Brussels sprout cut in quarters, sprouting broccoli or Romanesco florets, a sprig of watercress and a little pile of chopped fresh herbs.

5.      Wash and prepare the vegetables. Arrange on individual white side plates in contrasting colours, with a little blob or bowl of aioli in the centre.