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Aioli with Herbs

Use this versatile sauce as a dip for raw vegetables, or as an accompaniment to grilled fish. Replace the herbs with a finely chopped chilli to make a hot spicy sauce great with bouillabaisse.
Preparation 20 minutes

ingredients

serves 6
4 egg yolks
1 tbsp white wine vinegar
1/2 tsp dry mustard
2 tbsp water
6 cloves of garlic, crushed, peeled and finely diced
sea salt
freshly ground black pepper
500 ml extra-virgin olive oil
a bunch of chives, finely chopped
a bunch of dill, finely chopped

method

1. Whisk together the egg yolks, vinegar, dry mustard and water using an electric hand-held mixer or a blender. (You have to work hard if you do it by hand.) Add the garlic along with the salt and pepper, and blend again.

2. Slowly pour in the olive oil, mixing constantly to emulsify the eggs and make a mayonnaise-style sauce. If the mixture is too thick, add a little extra water to adjust the consistency.

3. Stir the chopped herbs in well. Store in the fridge and use within 3 days.

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