Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Makes enough for 6-8 people

Aioli recipe

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Ready in 10 minutes

6 garlic cloves
3 egg yolks
3 tbsp white breadcrumbs
4 tbsp white wine vinegar
300ml olive oil
1 tbsp warm water

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1. Put crushed garlic cloves, egg yolks, fresh white breadcrumbs, white wine vinegar and a little seasoning into a bowl and whisk well (or whizz in a food processor).
2. Gradually whisk in good olive oil in a slow, steady trickle (or pour through the funnel with the motor running).
3. Whisk in 1 tablespoon warm water and check the seasoning.

Chef's tip

If the aïoli does split or separate while you are making it, don’t worry. Beat a fresh egg yolk in a clean bowl and slowly add the split aïoli while whisking deftly. It’s also worth noting that aïoli keeps well in the fridge for up to five days, so whip up a big bowl that you can dip into.

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