Specifications
23
Aioli
Serves 4
25g potatoes, peeled and cut into 1cm cubes
1 egg yolk
Pinch chilli powder
1 clove garlic, peeled and crushed
Pinch salt
300 ml olive oil
Add the potatoes to a pan of boiling water, cook until tender, drain and leave to cool.
Place the potato, egg yolks, chilli, garlic and salt into the work bowl and purée using the ‘CHOP’ switch
and a pulse action.
While pulsing, gradually add the oil, through 1 hole of the lid, leaving the other hole free for air to circu-
late. Process until the sauce emulsies.