4 Egg Yolks
500ml Extra Virgin Olive Oil
50ml Lemon Juice
Cracked Black Pepper
Wisk egg yolks, slowly drizzle in oil 10ml at a time and whisk until combined.
Do Not add any more oil until the each 10ml is combined.
Once you have added 250ml of oil, whisk in 25ml of lemon juice.
Continue until all oil is combined then add the last 25ml of lemon juice.
Finish With cracked black pepper.
For Aioli add two cloves of crushed garlic.
For Perinaise add 100ml of Peri Peri Marinate