THE SECRET TO MICHAEL'S WICKED GARLIC AIOLI

MAKES: 1 litre

Store-bought garlic aioli is simply not the same as making it yourself. My secret? Add mashed potato for fantastic consistency.

That might seem like an unexpected ingredient, but it makes total sense once you taste it.

Add the heat and kick of the garlic, and you'll see why this aioli is so wicked.

INGREDIENTS

½ cup cold, plain mashed potato

3 egg yolks

2 tbsp white wine vinegar

1 tbsp Dijon mustard

4 garlic cloves, crushed

½ tsp paprika

400ml vegetable oil

4 tbsp warm water – see Michael's tip below

METHOD

1

In a tall stainless steel bowl, mix the egg yolk, vinegar, mustard, and garlic. 2 Slowly add in the cold potato mash using a hand blitzer or large whisk – mix until well incorporated. 3

Slowly add the oil little by little until you have a thick aioli. 4

Add the paprika and season to taste. 5

Store in an airtight container in the fridge for up to 10 days.