I had some great ingredients on my sandwich today but I chose the aioli to feature. I make aioli by whisking up to 1 cup of olive oil to 1 large egg yolk. I like it garlicky so i start with two large cloves and add more to taste at the end. As I whisk I thin the aioli with vinegar or lemon juice. At the end i add to taste salt and more acid if it is needed.
On the sandwich is sunset leaf lettuce from the garden, along with some melted spring onions (also from the garden). The bacon is home cured and comes from a magnalista breed of pig. Which is very fat but has the best tasting meat. A great lunch from one of the first great days of spring/summer.
