The easiest way to make aioli doesn’t come down to the ingredients, it comes down to the method – get yourself a stick blender (also known as an immersion blender). With one of these babies, separating becomes a thing of the past and you’ll wonder why you didn’t make this more often before. My stick blender comes with a large vase-like container that you process things in, if yours doesn’t put the ingredients in a deep, narrow necked bowl.
1 raw egg
1 teaspoon mustard, my preference is Dijon
1 teaspoon Himalayan rock salt
2 teaspoons cider vinegar
1 handful soft herbs, I like parsley, mint and basil in season
~1/2 cup of cold pressed, virgin olive oil – you may need a bit more or less
Put the egg, mustard, salt, cider vinegar and herbs into your container and blitz with the stick blender until smooth. Gradually start trickling in the oil, processing with the blender all the while to combine with the other ingredients. The oil will start to thicken up the aioli, so stop once you’re reached your desired consistence.
This is fabulous with everything savory.