Jude Taylor's Mint Ailoi

Jude Taylor's Mint Ailoi

Jude Taylor's Mint Ailoi

Local culinary master Jude Taylor's recipe for a mint ailoi to enjoy alongside your roast lamb for National Lamb Week. 

  • 2 egg yolks
  • 1 tbs dijon mustard
  • 2 cloves garlic
  • 3 tbs lemon juice
  • 1 tsp sugar
  • 1 cup canola oil (or any light-flavoured oil)
  • 1/2 cup mint leaves
  • Salt and pepper

Method

  • In a food processor (or using a stick blender) add the egg yolks, mustard, garlic, lemon juice and sugar. Process for a few seconds to combine, then with the motor running slowly drizzle on the oil until incorporated.
  • Add the mint leaves and blitz.
  • Season with salt and pepper.
  • Can adjust the consistency with a little water if aioli is too thick.
  • Store in the refrigerator for up to a week.
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