My Quick & Fancy Aioli recipe is so easy and fast! You just need to use a blending stick which works best!

This aioli recipe is gluten free and has good fats in it so it’s a great addition to your protein and green salads, you could add some herbs and boiled potatoes for a yummy potato salad or drizzle over charred vegetables….whatever you can think of!

Quick & Fancy Aioli

1 cup olive oil

1/3 cup extra virgin olive oil EVOO

2 eggs (room temperature)

3 garlic cloves roughly chopped

1 teaspoon dijon mustard

Zest (finely) and juice of 1 lemon

1 tablespoon apple cider vinegar or white wine vinegar

Salt and pepper to taste S&P

Directions

1. Place all ingredients into a container and make sure the container is narrow and tall.

2. Let ingredients settle for 30 - 60 seconds until you can see the oil is sitting at the top.

3. Put blending stick down to the bottom of the container, tilt the stick slightly and turn on. As soon as you can see it emulsifying (a couple of seconds) slowly pull the stick upwards emulsifying the rest of the liquid, stop once thickened.

4. Can be used straight away or pour into a sterile jar or in a container and store in the fridge to be used within 2 - 3 days.

Enjoy!