Aioli

• ½ a small clove of garlic, peeled
• sea salt and freshly ground black pepper
• 1 large egg yolk, preferably free-range or organic
• 1 teaspoon Dijon mustard
• 285ml extra virgin olive oil
• 285ml olive oil
• lemon juice, to taste

Aïoli is a lovely fragrant and pungent type of mayonnaise – and the great thing is that you can take the flavour in any direction – try adding some pounded or chopped basil, fennel tops, dill or roasted nuts. Also great flavoured with lemon zest and juice. It’s normally seasoned well and is used to enhance things like fish stew in order to give them a real kick. You might wonder why I suggest using 2 types of olive oil to make this. By blending a strong peppery one with a mellower one you achieve a lovely rounded flavour.

Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your olive oils bit by bit. Once you’ve blended in a quarter of the oil you can start to add the rest in larger amounts. When it’s all gone in, add the garlic and lemon juice and any extra flavours (see above). To finish it off, season to taste with salt, pepper and a bit more lemon juice if needed.

Try this: Lemon- or basil-flavoured aïoli are good with salads, all types of fish, and in seafood soups. Also great with roasted fish, chicken or pork, and classic with salmon.