A fluffy twist on the classic aioli.

This sauce is a twist on the classic aioli, boasting an airy, mousse-like texture achieved with a food processor. The only problem you'll encounter with this recipe is finding yourself wanting to use it in nearly every dish you make, as everything seems to call for a dollop of 'garlic mousse'.

INGREDIENTS

Makes around 250 ml (8.5 fl oz)

• • 70 g (2.5 oz) cloves of garlic, peeled (Mexican or Russian garlic recommended)

  • 4 g salt

  • 200 ml (7 fl oz) canola oil

  • 30 ml (1 fl oz) lemon juice

  • Pepper or fresh herbs for finishing touches

Method

1. Pulse the whole garlic cloves with the salt in a food processor for 20-30 seconds.

2. Gradually incorporate half of the oil while the food processor is running, adding it little by little to ensure the mixture remains smooth and does not split. As you pour in the oil, monitor the consistency of the mixture—it should be white and have a paste-like texture.

3. Next, add half of the lemon juice and process for 30 seconds to emulsify. Then, continue adding the remaining oil and lemon juice.

4. Once finished, you should have an airy, mousse-like garlic paste. Transfer the sauce to a bowl and add final touches such as black or white pepper, or fresh herbs.

5. The garlic mousse can be used immediately or stored in an airtight container in the fridge, where it will keep for several days.

TIP

Scale up the quantities as needed to create a larger batch, ready to have on standby in the fridge for adding to various preparations. Consider adding a dash of cream to create a versatile sauce that pairs beautifully with lamb and other roast meats.