KEY POINTS:
Serves 4
16 pipi
1/2 tsp finely chopped garlic
1 tbsp white wine
1 tbsp fish stock
1 tsp finely grated lemon rind
1 clove of garlic, peeled
1 tsp dijon mustard
1/4 tsp caster sugar
1/2 tsp salt
2 free-range egg yolks
juice of 1 small lemon
250ml olive oil
Cream
Heat a saucepan. Add the pipi then the chopped garlic, wine, stock and lemon. Put a lid on and let it cook over a high heat for 3 minutes. Leave in the pan with the lid ajar while you make the aioli.
Put the garlic, mustard, sugar, salt, yolks and lemon in the bowl of a food processor.
Whizz for 1 minute then very slowly drizzle in the oil until the mixture thickens.
Taste for seasoning, then add enough cream to make a sauce which can then be drizzled over the pipi.