Ailoi

This comes from Epicurious – where else? – and you can use it as an all around; a great dip, condiment, sauce, you name it. Serve with fries, ‘tots, sausages, hamburgers or with fresh veggies as a dip. Can’t go wrong, really.

For a medium sized bowl you’ll need x4 eggs (yolks only), x3 cloves garlic (peeled and crushed), 2 Tbsp lemon juice, 1 tsp dijon mustard, 1 cup grape seed oil and 1 cup olive oil. 

In a food processor, pulse the garlic until it is roughly chopped.

Add egg yolks, mustard and lemon juice and pulse to combine well. (n.b. We changed the food processor blade from [metal] sharp to [plastic] stir for the next steps.)

With the motor running, slowly add the grape seed oil, not more than a drizzle at most. Once 1/2c is in, scrape down the sides with a rubber spatula. Continue to add the rest of the oil, scrape the sides again, then start adding the olive oil. Again, drizzle slowly with the motor running. Scrape down the sides a couple of times until the thickness is right.

Using the rubber spatula, clear out the aioli from the processor and into a bowl for serving.

How you use it is up to you, but use it well.