Lightning-fast aioli Fiefhusen style

Ingredients for 6 servings:

• 8 large garlic cloves
• 1 egg yolk
• 1 egg(s)
• ¼ tsp salt
• ¼ tsp sugar
• 1 m.-sized potato(s)
• 1 tbsp yogurt, Greek
• 1 pinch of chili powder
• ½ lemon(s), organic, grated peel and juice
• 300 ml extra virgin olive oil, cold squeezed

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Aioli with a difference and super quick to prepare – but no less delicious

First, peel the potatoes and boil them for about 20 to 25 minutes until soft. Allow them to cool and then cut them into small cubes. Now put the olive oil in a tall, cylindrical container and press in the garlic cloves. Now add all the other ingredients. Grate in the lemon zest using a fine grater. Stir gently with the handle of a wooden spoon. Now lower the blender to the bottom of the container. Run it on the highest speed for about 10 seconds on the bottom and then very slowly bring the mixture up to the surface. Basically, that’s it. Finally, let it sit in the refrigerator for another 15 to 30 minutes and stir again. You can vary the aioli a lot by using lime or orange instead of lemon (with the peel included). Just make sure the amount of juice is about the same as half a lemon.