The Startup Cook - Garlic Aioli

There are days when my body refuses to adhere to my stomachs needs. I’m too exhausted to sweat over a hot stove or stir and beat for a bake. Hence I opt for more relaxing light food that needs only the help of a food processor. The ease of making Garlic Aioli was discovered due to my latest fascination with dips, sauces and spreads. After putting 20 minutes of thorough research I finally conjured up my version of a very easy Aioli inspired by a contribution on Allrecipes.com. So on a taxing day, when kick back and relaxing is the only priority, make some effortless Garlic Aioli. It works as a spread and a dip, so have it with bread or chips or both... It’s absolutely delish!

Ingredients

6 tbs. of mayonnaise
4-5 cloves of garlic
1 tsp. of olive oil
1 ½ tsp. of lime juice
1 green chilli
Salt
Pepper

Directions

Chop the green chilli and set aside.

Add the mayonnaise to a food processor.

Put the peeled garlic cloves in, add the lime juice and blitz for a few minutes.

Next add the olive oil, green chilli, a pinch of salt and ¼ teaspoon of pepper and blitz until everything is well combined.

Refrigerate for at least half an hour.

Disasters, Warnings & Tips

You can pour the Ailoi in to a clean (and dry) jam bottle, store it in the fridge and use it whenever you need.

Serve this with bread, chips, batter fried prawns, eggs, mashed potato….. DIVINE!

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I like an imposing garlic flavour, stick to four cloves if you don’t.

Two blitz sessions instead of is because of consistency. If it’s a little watery after the first blitz you can lessen on the olive oil.

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The chilli is optional.

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By Shazzana Hamid