Garlic aioli

We have a burger bar in Wanaka called Redstar that make amazing aioli, we get it to dip our fries in and it's so addictive! I have always been an aioli fan and decided i wanted to learn how to make it at home. This is a great recipe but really tiring if you don't have an electric beater (we are yet to get one of these!) so it's a great work out for your right arm whilst you whisk! It is also helpful to have an assistant... Brandon found this quite tedious as he had to add the olive oil drop by drop to begin with and quickly lost interest in the whole thing. He did however like the finished product. Here's the recipe:

1 clove garlic

2 pinches salt (traditionally french sea salt, if you can get your hands on some)

a frew grinds black pepper

2 egg yolks

1 tablespoon fresh lemon juice

1/2 cup olive oil

1/2 cup any other type of oil (you can do all olive if you prefer, i used a little rice bran oil)

Cut the ends off of the garlic, peel, and either chop it or put it through a garlic press. Put it in a mortar and pestle with the salt and grind it into a paste.

In a heavy mixing bowl whisk the egg yolks, lemon juice, and garlic mixture together until well combined, about a minute.

Start adding the olive oil drop by drop, whisking all the while. You can add it a bit faster as you go along, but the key to success is going very slowly at the start. When you are done adding the oil you can add salt and pepper. Makes about a cup. Store in the fridge and eat with anything that goes with aioli (kumara fries are really great with it.)