INGREDIENTS
2 cloves garlic, crushed
½ teaspoon salt
½ teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil
lemon juice
sea salt and freshly ground pepper
3 quarters of a preserved lemon
METHOD
Aioli: Put the garlic, salt, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add lemon juice and season. The lemon juice will thin down the aioli.
Scrape the flesh from the preserved lemon rind and discard. Finely chop the rind and fold through the aioli. Refrigerate until ready to use.
Serve with Baked Salmon with a Smoked Paprika and Rosemary Glaze
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!