4 large garlic cloves ½ preserved lemon, diced (pips removed), some of the liquid reserved 4 tablespoons dijon mustard 1 teaspoon sea salt ½ teaspoon white pepper 50 ml white wine vinegar 8 egg yolks 250 ml vegetable oil 250 ml extra virgin olive oil
Put the garlic, preserved lemon, mustard, salt, white pepper and vinegar in a bowl and process using a hand-held blender until you have a smooth paste. (Alternatively use a food processor.) Add the egg yolks and mix well. In a bowl, blend together the vegetable and olive oils. In a food process, blend the egg mixture on high speed. Slowly pour in the oils – do not pour too fast, or this will prevent emulsification. Continue adding all the oil until the aïoli is smooth and glossy. If the aïoli is too thick, add a small amount of the preserved lemon liquid. More flavour will develop if you leave the aïoli overnight.
