![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/06\/Fennel-Aioli.jpg\")
<\/p>\nFennel Aioli<\/p>\n
<\/p>\n
2 small cloves garlic, gently cooked immersed in olive oil until soft<\/p>\n
1 tsp. toasted fennel seeds, roughly ground<\/p>\n
\u00c2\u00bd tsp. salt<\/p>\n
2 tsp. lemon juice<\/p>\n
2egg yolks<\/p>\n
150 ml. grapeseed oil<\/p>\n
25 ml. olive oil<\/p>\n
1 extra squeeze of lemon<\/p>\n
<\/p>\n
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. A\u00c3\u00afoli can be made and kept for about a week.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fennel Aioli 2 small cloves garlic, gently cooked immersed in olive oil until soft 1 tsp. toasted fennel seeds, roughly ground \u00c2\u00bd 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…<\/p>\n