- Servings : 4-8
- Prep Time : 30m
- Ready In : 30m
Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, Dijon mustard and egg yolks. Or mayonnaise with some garlic mixed in.
If you don’t want the fuss of making your own mayo then simply buy some Hellman’s mayonnaise and add the rest to it.
However if you’re feeling adventurous then give it a go:
- 3 Free range egg yolks
- 4 Cloves of fresh garlic - You can add more or less depending on your own taste
- 570ml or 1 Pint of good Extra Virgin olive oil
- 1 teaspoon of salt
- Salt and ground black pepper to taste
- About ½ freshly squeezed lemon to taste
- 1 optional teaspoon of Dijon mustard
First allow your ingredients to come to room temperature
Grind your garlic and salt together to a paste in a pestle & mortar. If you don't have one, use a bowl and the end of a rolling pin.
Put your egg yolks and mustard (if using mustard) in a bowl, add your paste and then whisk vigorously until smooth.
Now very SLOWLY add your oil bit by bit until your mixture starts to thicken. Once the "emulsion" starts (when it thickens) you can add the oil a little more quickly but don't be tempted to go too quick as this will break the emulsion! When the aïoli starts to thicken add some lemon juice to thin the mixture and then continue until all the oil has been added.
To finish check for seasoning and add salt, pepper & lemon
Alternatively to save hand whisking, you can whizz this up in a food processor, still adding your ingredients slowly.