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Catalan Allioli


Sam spent years working as a chef in private villas across the world, here he shares his favourite aioli recipe.




4x - heads of garlic (with just the very tops cut off)

2x - extra cloves of garlic 

500ml - Extra virgin olive oil

3x - egg yolks 

Dijon mustard


blackthorn sea salt 


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  • Directions

    1. Cut the very tops of the garlic heads off to just expose the tips of the cloves, sprinkle over a decent sized pinch of malden sea salt and leave for 20 minutes.
    2. Put bulbs right side up into a good sized oven proof dish, cover with extra virgin olive oil until full submerged, add in the thyme and saffron.
    3. Place into a preheated oven at 160*c for 45 minutes or until soft and golden brown
    4. Allow to cool to room temperature in the oil.
    5. Strain off oil and reserve.
    6. Squeeze confit garlic out of the skins and crush with a fork.
    7. Taste. Place egg yolks into a bowl and whisk until light and fluffy.
    8. Add in a teaspoon of dijon mustard and mix thoroughly.
    9. Slowly drizzle a bit at a time the garlic infused oil into the beaten yolks making sure its fully incorporated and emulsified. keep going to desired consistency.
    10. Add in the crushed confit garlic and a good pinch of sea salt to your desired seasoning levels.
    11. Refrigerate until needed and can last up to a week in the fridge.
    12. Enjoy

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