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Mustard aioli

Name: Mustard aioli
Yield: 1.25 cups
Ingredients: 2 cloves Garlic, crushed (Main); 1 large Egg yolk (Main); 1 pinch Salt and white pepper; 2 Tbsp Lemon juice (Main); 1 cup Extra virgin olive oil; 2 ½ tsp Wholegrain mustard (Main)

makes 1.25 cups

Jan Bilton

Food writer and cookbook author.

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Excellent served with seafood, chicken or ham. Can be prepared 2 days ahead.

2 cloves	Garlic, crushed (Main)
1 large	Egg yolk (Main)
1 pinch	Salt and white pepper
2 Tbsp	Lemon juice (Main)
1 cup	Extra virgin olive oil
2 ½ tsp	Wholegrain mustard (Main)

To prepare the aioli, placed the garlic, egg yolks, seasonings and lemon juice in a blender. Mix until smooth.
With the motor running, slowly drizzle in the olive oil in a steady stream. Continue mixing, until thick (like mayonnaise). Stir in the mustard and serve.