Cucumber with Garlic Butter Aioli

Serves

4 People

Cooking Time

20 minutes

Season

Summer

Dietary

Vegetarian

Libby from Field Food created this recipe for us and we love the combination of cool, crisp cucumbers with this rich garlic aioli. A perfect snack on a sunny afternoon or starter whilst you wait for dinner to cook!

Ingredients

180g butter
1 large egg yolk, at room temperature
2 tsp freshly squeezed lemon juice
1 small clove of garlic, very finely grated 1 tsp cold water
1/2 tsp sea salt
1 small cucumber
Freshly ground black pepper
Chilli flakes
Zest of 1/2 lemon

Method

Melt the butter in a small saucepan over a medium heat. When it’s melted, take the pan off the heat and pour the butter into a small jug or cup. Let it cool until just above room temperature.

In a large bowl, combine the egg yolk, lemon juice, garlic, cold water and salt and whisk them together. I like to make aioli in my kitchen mixer with the whisk attachment fitted, but you can also make it by hand with a whisk.

Whisking constantly, slowly trickle the melted butter into the yolk mixture, a few drops at a time. You need to do this slowly so that a smooth emulsion starts to form. If you add the butter too quickly then you risk the aioli splitting. Gradually keep adding the melted butter in a slow, thin stream, whisking constantly. When all of the butter is added you should have a thick, glossy aioli. Taste for seasoning and adjust with more lemon juice or salt as needed until nicely balanced.

Spoon the aioli into a serving dish. Chop the cucumber into nice wedges and arrange on the serving dish alongside the aioli. Sprinkle over the pepper and chilli flakes and grate over some lemon zest to finish.