Hard to believe that a beautiful pork chop dinner with a fresh crispy fennel and apple salad can be cooked in under 10 minutes.
With this episode of the 10min Foodie, I show you how you too can become a gourmet chef in under ten minutes.
Like most things handmade, this great tasting aioli is well worth the extra effort.
250 mls of oil (use a non flavoured vegetable oil like sunflower, grapeseed or canola)
2 large egg yolks
2-4 teaspoons of lemon juice
2 roasted garlic cloves crushed ( optional, but recommened!)
2 raw garlic cloves crushed and finely chopped
Sea salt flakes
Freshly ground black pepper
Into a thoroughly clean bowl, place the egg yolks and 2 teaspoons of the lemon juice and whisk until well combined.
With great patience and a steady hand, slowly add the oil to the bowl, drip by drip whisking continuously. The process is call making an emmulsification which is necessary to produce a smooth thick dressing. Its also a great workout for the arms!
Once all the oil has been incorporated, add the garlic and whisk through. I recommend that you use a combination of roasted and raw garlic in the aioli as the roast garlic helps to balance out the flavour of the aioli without making it to spicy by using just raw garlic.
Season the aioli well with slat and pepper, tasting to see if you need to correct the flavour with more lemon juice or salt and pepper to taste.
Can be store covered in the fridge for 2-3 days.