Too good not to mash up with extra virgin olive oil and dunk bread into.
This will transcend you to many a warm evening eagerly awaiting your meal, when a bowl of alioli arrives on your table to start.
It is basically a blend of garlic and oil, not to get confused with the more common mayonnaise-based aioli.
PHOTO: SIMON LAMBERT
Alioli
Preparation 5 minutes
Skill Easy
Makes 150ml
Ingredients
6 cloves garlic, peeled
Pinch sea salt
Squeeze lemon juice
150 ml (approx) extra virgin olive oil
Method
Place the garlic into your mortar, add a pinch of salt and pound to a paste.
Drop by drop add the oil, stirring hard and fast until you get a thick emulsion.
Add a squeeze or two of lemon juice, stir through.
Serve alongside good quality bread.
