I do not know a hot chip, sandwich, fish goujon, burger or chicken salad that won’t benefit from a spoonful of our aioli. This recipe took us a long time to develop and we happily taste tested every aioli under the sun to compare flavours. Cue the mass production and Will and Steve taking over the supermarkets.
PREP AND COOK TIME: 10 MINUTESMAKES: 2 CUPS
2 egg yolks
1 tablespoon dijon mustard
350ml grapeseed oil
150ml light olive oil
2 teaspoons white wine vinegar
1½ tablespoons finely chopped garlic
1½ tablespoons finely chopped
French shallot
1 tablespoon honey
½ teaspoon balsamic vinegar
½ teaspoon sea salt flakes
1. Combine the egg yolks and mustard in a large bowl. Very gradually whisk in half the oils until incorporated (emulsified). This is easier to do with an electric hand beater but a whisk is a good work out! Add a teaspoon of vinegar and stir to loosen the mixture.
2. Gradually whisk in the remaining oils until all of the oil is incorporated and the mixture thickens.
3. Transfer the mayonnaise to a food processor, add the garlic, shallot, honey, balsamic and salt and blitz on high speed until combined and infused.
4. Use immediately or store in an airtight container in the fridge for up to 5 days.
WILL Wow, this stuff is incredible. What do you think it is that makes it so delicious?
STEVE I think it’s the honey; it’s the balanced sweetness in combination with the vinegars, garlic and onion. It’s just perfect!