Serves: 8 portions / Preparation time: 20 minutes / Cooking time: No cooking required
Put the egg yolk and mustard into a bowl. Add a little of each oil and using an electric or hand whisk, mix everything together.
Keep gradually adding the oils, whisking all the time, until you have a thick, creamy mayonnaise.
- Add the garlic and lemon juice and season with freshly ground black pepper. Serve a tablespoon of aioli with a few spears of asparagus spears for dipping. Or you can make this recipe in advance, cover and keep chilled in the fridge for up to three days.
You will need:
- 1 small free range egg yolk
- 1 tsp Dijon mustard
- 125ml The Co-operative Truly Irresistible basil infused olive oil
- 125ml olive oil
- 1/2 clove garlic, peeled and crushed
- 2 tbsp lemon juice
Handful of steamed or roasted asparagus spears per person
Subject to availability
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