Aïoli

Aïoli Peel garlic. If garlic is mature, cut open and remove centre sprout. Crush garlic with a few pinches of salt. In a small bowl mix egg yolks, garlic, remaining salt and mustard. Beat with a small wire whisk until yolks darken in colour and thicken slightly.

Whisk in the oil very slowly at first, dripping it in off a fork. For speed, switch to a hand-held electric beater. Once the mixture is very thick, blend in 1 Tbsp lemon juice. Beat in remaining oil, adding it in a thin steady stream. Add the rest of the lemon juice and check for salt. If aïoli is too thick, thin it with cool, freshly boiled water.

Cover surface of aïoli with plastic food wrap and refrigerate until required. Use within 3 days.

Cook's tip - A platter of food is an easy, casual way to serve a group, and a seafood platter is perfect for outdoor dining. Try this with crab cakes, pan-fried prawns, clams with a crunchy topping and hot-smoked salmon with pickled cucumber, all on a fresh herby salad.

- If you add the oil too quickly in the beginning, the mixture will separate. If this happens, break a fresh egg yolk into a bowl, whisk with a little salt, then start adding the separated mixture to the new yolk —more slowly this time! You can drip the oil in as quickly as you can beat it in.

From Taste magazine, December 2010.