Garlic-Lemon Aioli
Ingredients
Instructions
  1. Tip: Make the aioli first to have it ready to go when your fish cakes are cooked! Use a mortar and pestle to crush the garlic, sea salt, and lemon juice. Let it rest for 5 minutes.
  2. Add the whole egg and egg yolk into the food processor (or use an immersion blender). Pulse to mix the eggs, add the previous garlic mixture, and pulse again.
  3. Next, slowly add the oil to allow the emulsification process to take place. Note: If you using an immersion blender, lift the blender out of the mixture to allow some air to be mixed in.
  4. Continue blending, the aioli will start to emulsify and thicken. You’ll continue to blending until the aioli becomes creamy and is fully emulsified. Tip: If you prefer a lighter texture, simply add more oil. Note: If you make your aioli creamy, you can also use it as a Caesar dressing by blending into 1-2 anchovies, and/or capers.
  5. Store in an airtight container in the fridge until ready to use. Note: This mixture can be stored in the fridge for 5-7 days in an airtight container.