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Great Ness Lemon Oil Aioli with Roast Garlic and Saffron


3 free-range egg yolks
4 cloves garlic
Salt and freshly ground black pepper
150ml/5fl oz Great Ness rapeseed lemon oil
1 tsp English mustard (optional)
Juice of 1 lemon
A few saffron strands

Aioli is a variant of mayonnaise with added garlic and lemon juice, originally from Provence in France.
This particular Aioli goes well with fish, eggs and vegetables, but shellfish such as prawns, crab and lobster are ideal.
Depending on the dish, chopped herbs such as basil, chives or parsley can make a good addition to this basic aioli recipe.


Roast cloves of garlic with skin on for few minutes in hot oven, leave to cool then peel.
Blend the garlic, egg yolk, lemon juice, saffron and seasoning and a little mustard, in a food processor, then pour the oil into the blender in a steady stream, until it forms a thick sauce.

The mixture, once blended, should be vibrant and yellow in colour. Leave to infuse for at least 1 hour in a fridge, check seasoning.

Michel Nijsten. Head Chef. Albright Hussey Manor Hotel & Restaurant

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