Fennel aïoli

• Vegetarian
• Gluten free

• Produce

  • 2 small cloves Garlic
  • 1 squeeze Lemon

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Fennel seeds, toasted ground
  • 1/2 tsp River salt

• Oils & Vinegars

  • 150 ml Grapeseed oil
  • 25 ml Olive oil

Found on nonnascooking.com

Description

Directions

• Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk.
• Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in.
• Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.
• Note• Aïoli keeps well in the fridge for at least a week.
• Photographs by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
• For a taste of O Tama Carey’s cooking, visit her at Berta restaurant in Sydney. Like Berta on Facebook, and follow the restaurant on Twitter and Instagram.