| 1 |
Process the egg yolks in a food processor with the salt, garlic and half the lemon juice until the yolks look pale. With the motor operating, gradually add the olive oil-start by pouring in a thin stream with motor pulsing. As the aioli begins to thicken, pour the oil in a steady stream with the motor running constantly. Stop the processing as soon as all the oil is added. Add the white pepper and more lemon juice or vinegar to taste. Add the water and process briefly. Transfer to a bowl, cover and refrigerate until required. Alternatively, transfer to a sealed sterilised jar and keep for up to 1 month. |