INGREDIENTS
2 cloves garlic, crushed
½ teaspoon salt
½ teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil
lemon juice
sea salt and freshly ground pepper
3 quarters of a preserved lemon
METHOD
Aioli: Put the garlic, salt, 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 lemon juice and season. The lemon juice will thin down the aioli.
Scrape the flesh from the preserved lemon rind and discard. Finely chop the rind and fold through the aioli. Refrigerate until ready to use.
Serve with Baked Salmon with a Smoked Paprika and Rosemary Glaze
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.