Aioli (Bamix)

Use a stick blender (Bamix is best) to make this delicious Aioli effortlessly

Ingredients

• 1 egg
• 2 tsp lemon juice (or more for extra lemony flavour)
• 1/2 tsb salt
• 1 crushed/minced medium garlic clove (or more for extra garlicy flavour)
• 1 cup Rice Bran Oil (or another oil with minimal flavour, Olive Oil tends to be too strongly flavoured)

Directions

1. Put all ingredients in a large mug or glass - one that will fit all the ingredients and the stick blender can reach all the way to the bottom without too much space around the sides.
   A pint glass works perfectly for this or a fairly large coffee mug.
2. Give ingredients time to settle at the bottom with the oil on top.
3. Gently place the stick blender in and lower to the very bottom, then wait a few seconds to allow everything to settle again.
4. Turn on blender, starting at the bottom for a few seconds, then slowly raise it to the top to magically combine everything into a thick and creamy emulsion.
5. You may need to work it around the top to get all the last bits of oil that float on top

Aioli will keep in an airtight container in the fridge for up to 2 weeks or until the expiry date on the eggs

Also try adding other flavourings:

• Mustard
• Spices
• Whatever you think will work