Aioli Recipe

Richard Corrigan shares a simple yet mouthwateringly delicious aioli recipe. Aioli is often served with white fish or vegetarian dishes to add an exhilarating lemony, garlicky note, or just some fresh crusty bread to dip and enjoy.

Ingredients

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Aioli

2 slices of stale bread
1 lemon
2 garlic cloves
200ml of olive oil
salt
pepper

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Blender

Soak the bread in water. Zest and juice the lemon

2 slices of stale bread
1 lemon

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

salt
2 garlic cloves

Blend while gradually adding the oil. Adjust the seasoning to taste. Set aside the aioli in the fridge before serving

200ml of olive oil

First published in 2015

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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.