Thyme-Corriander Aioli

1. 1

   Drop yolk in large bowl, start rapidly whisking as you slowly pour in a thread of the canola oil, until it has all been absorbed. Then do the same with the olive oil.

2. 2

   Add the generous tablespoon (tablespoon and a splash) of balsamic vinegar.

3. 3

   Smash clove of garlic, and mash in mortar with the thyme leaves, corriander and salt till it is pretty much a paste.

4. 4

   Incorporate into the aioli. This aioli is especially delicious under seared scallops, as above, and benefits from a day in the fridge before use. The flavours come together that much more.

* Per serving · 4 servings · Values may vary.

No additional tips available.