Aioli

This aioli recipe contains not only the traditional garlic and oil, but also egg and mustard for extra colour and flavour. As the sauce must be emulsified to thicken it's a great dish to make using a Monsieur Cuisine, as this method is written specially for. If you'd rather not use raw egg in your aioli you can swap it for 40ml whole milk, also at room temperature.

1. Process the garlic in the jug for 2 seconds using the turbo button. Scrape down the sides of the jug using the spatula to push the garlic back to the bottom, then add the egg, lemon juice and mustard along with plenty of seasoning. Blend for 10 seconds on speed setting 3.
2. Make sure the lid for the filler opening is firmly in place and set the device to 4 minutes on speed setting 4. Press the start button and begin to slowly drizzle the oil onto the lid of the of the blender jug, so it runs off the lid and drips into the blender.
3. Gradually increase the flow of the oil to a fine thread until it's all mixed in - the aioli is ready when it is smooth and creamy in texture.