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Ian Swainson’s Borderfields Aioli

Aioli
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

200ml Borderfields Cold Pressed Rapeseed Oil
180ml milk
1 pinch saffron
½ clove of garlic

2 large baking potatoes
100g egg yolk
Lemon juice, to season
Salt, to season
Cayenne pepper, to season

method

  1. Begin by baking two large potatoes. Once cooked, scoop out 200g of potato from the skins.
  2. In the meantime, boil the milk with saffron and garlic. Once boiled, pour the milk mixture over the egg yolks and blend in a food processor, taking care not to scramble the eggs.
  3. Once combined add the hot potato. Finish by adding the Borderfields slowly, and season with lemon juice, salt and cayenne pepper to taste.