Full of smokey flavour this creamy aioli is a wonderful accompaniment to any Summer dish. It is a wonderful with fish, burgers and more - try it as a base in your next potato salad instead of mayonnaise.
1. Take the cloves of garlic and slice it finely. Sprinkle with a few sea salt flakes and by using the flat of your knife, mash the garlic with the salt flakes. The flakes are abrasive and will kindly turn the garlic into a paste.
2. Place egg yolk, the garlic paste and a dash of ground black pepper into a bowl. Whisk this mixture until combined.
3. Add in the oil. It is very important at the beginning to just add a drop or two at a time until the mixture starts to thicken - you can then drizzle it at a steady pace while you whisk.
4. Once all the oil has been absorbed keep whisking until the mixture looks glossy - add a little squeeze of fresh lemon juice (or a white wine vinegar if you prefer) and whisk briefly. Give it a taste and adjust any of the seasonings as desired.