Aioli, garlic mayonnaise, is really simple to make and easy to vary. Try to combine it with your favourite spice or herb. I found the below delicious variant with horseradish when I was googling for horseradish recipes. This aioli doesn’t contain too much garlic as it puts the horseradish in first place. With this recipe I finally got an opportunity to use the Ramsons vinegar that I got from Anne. Ramsons is wild garlic and was perfect to use in the aioli. I served the aioli with grilled salmon and bulgur with fresh vegetables; yummy!
(source: Gefle Dagblad)
2 egg yolks
200 ml mild olive oil
1 tsp vinegar (I used vinegar with Ramsons)
1 tsp Dijon mustard
1 garlic clove, minced or finely grated
2 tbsp freshly grated horseradish
Maldon sea salt
1 tbsp warm water
Whip egg yolks, vinegar and mustard with an electric beater.
Gradually add olive oil in a thin stream, beating constantly. When light and creamy add a tablespoon of warm water. Add garlic and horseradish. Add salt and pepper to taste. Refrigerate.