Provencal Garlic Sauce (Aïoli)
French
Type of Dish Sauce
Ingredients
- 6 cloves garlic
- 500 ml (2 ½ cups) olive oil
- 1 egg yolk raw
- 1 egg yolk cooked
- 10 ml (¾ Tbsp) lemon juice
- to taste sea salt
- 8 ml (½ Tbsp) Water
Preparation
- In a mortar, crush the garlic into a fine paste. Add the egg yolks and salt and mix well. Add olive oil slowly in a thin stream until you obtain a smooth paste. Add the water and mix well.
- Call me too modern, but honestly a purest would say that this must be made in a pestle and morter, however I truly believe that you can get a good result in a food processor. In Provence, Aïoli is a garlic flavoured mayonnaise that is traditionally served with a variety of dishes, including boiled potatoes, fish, and cold lamb. Some versions include some Dijon mustard.
Further Information
Yield 4
Preparation Time is approxmiately 20 minutes.