Allioli (Olive Oil and Garlic Mayonnaise) Recipe
- 3 free-range egg yolks
- 4 cloves garlic
- ½ lemon, juice only
- salt and freshly ground black pepper
- 150ml/5fl oz extra virgin olive oil
- mustard powder, optional
- saffron, optional
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. But they won't have to forgo this aioli altogether. Just use pasteurized egg yolk instead.
Store in a sealed container in the refrigerator for up to two weeks.