Mint Aioli

, from Issue #36. August, 2015
Photography by Manja Wachsmuth.
Mint Aioli


2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil
1/3 cup chopped mint
2 tablespoons lemon juice
sea salt and freshly ground pepper


Put the garlic, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add the mint and lemon juice and season. Process again until the mint is well combined.