Fennel Aioli

2 small cloves garlic, gently cooked immersed in olive oil until soft

1 tsp. toasted fennel seeds, roughly ground

½ tsp. salt

2 tsp. lemon juice

2egg yolks

150 ml. grapeseed oil

25 ml. olive oil

1 extra squeeze of lemon

 

Place the garlic cloves in a bowl and mash until smooth. Add in the fennel seeds, salt and lemon juice and combine with a whisk. Add the yolks, whisk to combine, then start slowly adding the oils together in a steady stream while whisking continually. Do this slowly and evenly until all the oil is in. Taste at the end; it may need an extra little extra lemon juice. Set aside. Aïoli can be made and kept for about a week.