By Charlotte Carr
Fresh aioli is so easy to make and a great way to get good- quality fats into your little one’s diet. Everyone’s taste buds will love you for it.
This recipe contains raw egg yolk. Not recommended in babies’ diet until 24 months.
Note that this recipe contains allergens – Egg.
This is one which you can include in a Gluten Free/Casein Free Diet and can also on the Paleo Diet – think salads and dips!
Serves: YIELD: 350 ml (11 3⁄4 fl oz)
Preparation Time: 6 min
Cooking Time: nil
Ingredients:
- 2 Garlic Cloves, Copped (If you bub finds the garlic too strong first roast the cloves for 30 minutes in the oven until tender)
- 2 Free Range Organic Egg Yolks
- 1 tsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 310 ml (10 ½ fl oz)) Cold Pressed Extra Virgin Olive Oil
- Freshly ground Black Pepper (Optional)
- Juice of ½ Lemon
Method:
- Place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined.
- With the motor running, slowly pour in the oil in a thin stream until the aioli is thick and creamy, adding extra olive oil if needed until it reaches the desired consistency.
- Season with pepper. (Optional)
Tips:
You can also add some finely chopped cultured cucumber as well as some of the juice.
Use this same recipe to make homemade mayonnaise – simply omit the garlic cloves.
A wonderful twist on this is to add some fat from cooking bacon, this gives the aioli a beautiful smoky flavour.
For more from Charlotte Carr, follow at bubbayumyum.com
