Garlic aïoli

Place the egg yolks, mustard, vinegar, garlic and salt into a bowl and whisk well. Gradually pour in the oil, a drop at a time at first. Once about half the oil has been added, pour it in a little quicker until well emulsified. Check the seasoning. Store in an airtight jar in the fridge.Cook’s note: If you have a stick blender, blitz instead of whisking. If the aïoli becomes too thick, add a little warm water.Pair this with sweet potato chips with herbed salt, find the recipe here.