Stocks & Sauces

Aïoli 

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A thick, punchy unctuous ointment to serve alongside meats from the barbecue. Bavette, any form of chop, Merguez and lamb steaks or a free range chicken that has been spatchcocked and slowly grilled.

Aioli in a bowl, served inside pork rolls.

Ingredients

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Directions

  1. Crush garlic cloves to a paste with salt
  2. In a food processor, mixer or bowl with whisk, beat together the egg yolks, cayenne, garlic, mustard, some salt and a light squeeze of lemon juice until pale.
  3. Slowly incorporate the olive oil allowing it to become very thick.
  4. Season with lemon juice, salt, and black pepper if needed.

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.