- 3 egg yolks
- 1 tbspn white wine vinegar
- 1 lemon
- 4 garlic cloves
- 2 tspn dijon mustard
- 500mls rice bran oil
- freshly ground black pepper to taste
- To make the aioli, place egg yolks, vinegar, lemon juice, garlic and mustard into a food processor and puree on a high speed.
- Add oil slowly in a fine stream until a mayonnaise type consistency has been reached.
- Season to taste.
Delicious as a dipping sauce with fried squid.
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.