Dill Aioli
Watch Clodagh make this on ITV This Morning here
Makes 250ml
INGREDIENTS:
2 free range eggs yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
120ml extra virgin olive oil
120ml vegetable oil
½ lemon, juice
2 teaspoons fresh dill, chopped
Sea salt and freshly ground black pepper
METHOD:
1. Crack the eggs yolks into a bowl, along with the teaspoon of Dijon mustard, and white wine vinegar and lightly whisk.
2. Mix the olive and vegetable oil together, and then slowly pour while whisking into the egg yolks. The mayonnaise will begin to get thick and creamy.
3. Stir in the lemon juice, and fresh dill. Season with sea salt and freshly ground black pepper
