Aioli for a Seafood Buffet
This recipe is by Margareta, Chef aboard Glen Tarsan
To make the garlic and chilli aioli:
2 egg yolks – preferably organic or free-range
1 garlic clove, crushed
1 level teaspoon sambal oelek (a chilli paste) – or any other chilli paste
Grated zest from a lime (optional)
100ml, 3½floz, 0.45 cup sunflower or hemp oil
100ml, 3½floz, 0.45 cup olive oil
Salt and pepper
You can leave the chilli out if you are not a fan of this pepper
1. Add the egg yolks to a bowl and whisk together. Add the crushed garlic, chilli paste and lime zest, if using, and whisk again.
2. Continue to whisk and add a few drops of oil to start with, and then the rest of the oil very, very slowly while whisking vigorously (if you add the oil too quickly the mixture will split).
3. Once you have added all the oil, season with some sea salt and black pepper.