Ingredients
Method
1.Place the egg yolks, garlic, turmeric and lemon zest in a blender. Add a pinch of sea salt and freshly ground black pepper.
2.Begin to blend on low and start to pour in the olive oil in a slow, steady trickle. You will know the aioli is ready when the consistency begins to resemble a thick, glossy mayonnaise.
3.Lastly, add the lemon juice. Taste and adjust the seasonings if needed. Aioli will keep for 3-4 days in the fridge.
