Aioli Recipe

“All i oli” that means ” garlic and olive oil

NSW government is so stressed about raw egg it is impossibly for me to make it commercially. As I do not want to be shut down I am going to say “add Mayonnaise”
Mayonnaise is NOT equal the old faithful #SnW and others now have sweet versions with vegetable oil and cheep short cuts. Its almost impossible to find one made with extra virgin olive oil ….
Any way make the Mayo or buy the best one …. Read the ingredients!!!!!

The Aioli is So Simple…
Grab FRESH LOCAL Australian garlic….peal the whole globe or 8 bulbs and crush (or in a processor to fine)
Juice 2 lemons
Zest (fine) 1/2 lemon rind
200g Mayonnase
salt to taste

Tartare Recipie

FIND Mayonnaise with olive oil or make your some… Its not hared however the NSW Health authority would shut me down If i made my mayo and said i did on line

KEY in mayonnaise is acidity you MUST add lemon juice to lower the chance of salmonella ect growing

Cornichons are a tart french pickle… You can make your own (as we do from NSW local small cucumbers)or even buy some but do not buy sweet ones….

200g cornichons or tart Australian pickles
80g caper berries
1/2 white onion
200g olive oil Mayonnaise
lemon juice to taste (pending on the mayonnaise)
salt and pepper to taste

#southcoastseafood

#south coast seafood

#recipie