You may remember in the last edition of Caritas we featured an article by Claire Drysdale, (Class of 1990), who, along with her husband Euan McGregor, also Class of 1990, recently founded Brigston & Co.

Here Claire shares with us her own delicious aioli recipe to accompany any dish. Enjoy!

The full recipe:

3 free range eggs

Dijon mustard

Salt

Sugar

3 cloves of garlic (peeled)

500ml vegetable or light olive oil

White wine vinegar