AIOLI

• Yolk of 1 free-range egg
• 6 cloves garlic, mashed
• Juice and zest of 1 lemon
• 2 tbsp white wine vinegar
• Salt
• Up to 1 litre light olive oil

No
kisses for a while, but this sauce is great with pork pie and
chicken.

Make it a day early so the garlic can really go to work.

Use a
hand blender and ask a friend to help with the pouring.

Put the yolk,
garlic, lemon, vinegar and salt in a deep, narrow pot and blitz it.
With the blender going, add the oil a bit at a time until the mixture
starts to emulsify.

Keep the oil going in a steady stream until the
aioli is the consistency of mayonnaise.