This is a stunning accompaniment to roast turkey, and a good alternative to bread sauce for Christmas Day.
Ingredients
- 50g ground almonds
- 300ml sunflower oil
- 200ml extra-virgin olive oil
- 2 large free-range egg yolks
- 2 garlic cloves, crushed
- Juice of 1 lemon
Method
- 1. Preheat the oven to 190°C/fan 170°C/gas 5. Scatter the almonds onto a non-stick baking sheet and roast until golden. Leave to cool.
- 2. Mix the oils in a jug. Place the egg yolks, garlic and a squeeze of lemon juice in a large bowl. Beat with an electric whisk while slowly adding the oil, until smooth and very thick.
- 3. If it is too thick, whisk in a splash of boiling water from the kettle to make a slightly looser and very shiny mayonnaise. Stir in the almonds, then adjust the flavour with lemon juice and salt. Serve at room temperature, but chill until needed.
Nutritional info
Per serving (based on 8): 465kcals, 50.4g fat (6.6g saturated), 2.1g protein, 0.7g carbs, 0.4g sugar, trace salt
Chef's tip
Stir a big pinch of dried chillies into any leftover aïoli and keep for sandwiches.
Note: this recipe contains raw eggs.