Must have: Aioli Recipe

Aioli is a necessity at my parents house, therefore it's now a necessity at my flat. This is the most amazing aioli recipe which mum has - not sure where it originally came from but lets just call it 'Cath's Aioli.' We have it on and with everything. Roast lamb, roast veges, burgers, sandwiches, stirfry - you name it. Definitely something I could honestly not live without. 

Cath's Aioli

2 Eggs

3 tbsp (tablespoon) white or wine vinegar

1 tsp (teaspoon) salt

1/2 tsp sugar

1 tsp mixed mustard

1 large clove garlic (crushed)

2-3 tbsp chopped parsley 

Put above ingredients into food processor/magic bullet and whiz until finely chopped. 

Then add 1 3/4 cups oil in a slow stream until mixture is thick. 

Add 2 tbspns lemon juice

1/2 cup sour cream

Blend! Serve chilled with anything and everything. 

Helpful Hints: Only use sunflower/canola oil, not olive oil. 

You can use pesto instead of parsley, and can add other herbs such as dill or chives. 

The oil is what makes the aioli thick, so don't add as much if you would rather it a bit 'runny.'

Enjoy x