Garlic and Anchovy Aioli
An Original Recipe by Not Quite Nigella
- 3 white anchovies (or 2 teaspoons anchovy paste)
- 1 clove garlic
- 2 egg yolks, at room temperature
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 3/4 cup neutral flavoured vegetable oil
Step 1 - Place the anchovies, garlic, egg yolks, vinegar and lemon juice in the food processor and process to break up the anchovies and garlic. With the pourer spout open, slowly pour the oil in in a thin stream being sure not to add it too quickly. Store in an airtight, sterilised jar*. Keeps for 2 weeks in the fridge.
*To sterilise jars, place a heatproof jar in a 180C/350F oven for 10 minutes.