Smokey Spicy Aioli
WATCH CLODAGH MAKE THIS ON HER IGTV HERE
Makes 600ml dressing
INGREDIENTS:
2 free range eggs yolks
1 tsp Dijon mustard
100ml extra virgin olive oil
100ml vegetable oil
1 clove of garlic, crushed
1 lemon, juice and zest
1 dessertspoon smoked paprika
Sea salt and freshly ground black pepper
METHOD:
1. Crack the eggs yolks into a bowl, along with the teaspoon of dijon mustard, and lightly whisk.
2. Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The mayonnaise will begin to get thick and creamy.
3. Stir in the lemon juice and zest, smoked paprika and crushed clove of garlic. Season with sea salt and freshly ground black pepper
recipe adapted from
Clodagh’s Suppers
