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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Rice

Aioli

by
Richard Corrigan
Aioli

PT10M

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Ingredients

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Aioli

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Equipment

  • Blender

Method

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1
Soak the bread in water. Zest and juice the lemon
  • 2 slices of stale bread
  • 1 lemon
2
Squeeze the water from the bread and place into a food processor with the garlic, a pinch of salt and the lemon zest and juice
3
Blend while gradually adding the oil. Adjust the seasoning to taste. Set aside the aioli in the fridge before serving
  • 200ml of olive oil
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Richard Corrigan
Richard Corrigan

Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.

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