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Aioli

If you want fish, go wild. Pete talks with author, David Gillespie, about Omega 3 fatty acids, and makes 4 delicious seafood recipes. Moroccan Flounder with Carrot Salad, Jamaican Mussels, Salmon Belly with Celeriac Remoulade, and Fish Tacos with his two young daughters and their next door neighbour.

Garlic Aoli 

Ingredients 

Method

  1. To make your own aioli, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed. Season with salt and pepper.
  2. Leftover aioli can be stored in an airtight container in the fridge for 4–5 days.

 

Chipotle Aioli    

Ingredients 

(Makes 280ml)

Method

  1. Blend all ingredients together using a hand-held blender, until smooth.
  2. Tip: Add more aioli if the flavor is too spicy for your liking, or add more chipotles if you prefer the aioli to be extra spicy.