Aioli with Herbs
- 3 egg yolks from free-range eggs
- 1 1/4 cup (300 ml) cold pressed olive oil or macadamia oil
- 3 garlic cloves
- Juice from ½ a lemon
- Salt and pepper
- 3 1/3 fl. oz. (100 ml) finely chopped arugula/rocket
- 1 3/4 fl. oz. (50 ml) finely chopped lemon balm
Separate the egg yolks and put them in a tall, narrow blender bowl. Finely grate the garlic cloves.
Mix the garlic and lemonjuice with the egg yolks. Use a handheld blender or an electric handmixer.
Slowly add the oil while whisking continuously until the aioli gets thick.
Season with salt, pepper and herbs. Put the aioli in a jar and keep in the fridge. It will stay fresh up to a week.