Last week, I had the pleasure of trying out a range of Cole & Mason products in a test kitchen with Chef Rachel Green. Hosted by John Lewis, the occasion served as an fun way to experiment with flavours and seasoning with a range of herbs and spices and awesome kitchen gear – I loved Cole & Mason’s pestle and mortars and spice racks!
Rachel, a “woman for all seasons” who’s “cooking for Britain” was an absolute delight to cook alongside and to learn from. Observing her in the kitchen (not to mention getting to sample here her excellent food) was the highlight of the week. Nothing fancy but big on yum, Rachel’s recipe’s were down to earth, easy to follow and (most importantly) delicious.
Here’s her recipe for a simple yet satisfying aioli. Check back soon for more of Rachel’s recipes from our day with John Lewis and Cole & Mason.
Pestle and Mortar Practical: Make Your Own Lemon and Garlic Aioli
Ingredients
- 3 garlic cloves, peeled and crushed;
- Juice of ½ lemon;
- 2 egg yolks;
- 150-200ml rapeseed oil or olive oil;
- Sea salt and black pepper.
Instructions
- Pound the garlic with sea salt in a mortar until smooth;
- Add half of the lemon juice and both egg yolks;
- When these are blended, whisk in the rapeseed oil, drop by drop, increasing the trickle as an emulsion forms;
- Continue until it makes a thick mayonnaise;
- Add lemon juice to thin and season.
- Tip: You can use white pepper in this recipe so you don’t have black pieces.
