Description
Aïoli refers not only to mayonnaise, but to a meal of the sauce and food to dip. In south France, aïoli garni comes with veggies, eggs, cod, and escargot.
Ingredients
Scale
- 3–5 cloves of garlic (according to taste)
- 1/2 tsp salt
- 1 egg yolk
- 1 Tbsp lemon juice (optional)
- 250ml (1 cup) good olive oil
Instructions
- Peel the garlic and crush together with the salt (in a mortar if you have one or else in a glass or ceramic bowl).
- Add the egg yolk and lemon juice and, using a pestle or a whisk, blend well.
- Very slowly (drop by drop) add the olive oil, while mixing constantly, until it’s all incorporated.
- Your aïoli should have the consistency of thick mayonnaise. If it falls flat, start again with a fresh egg yolk and extremely slowly add in your ‘failed’ mixture. The new yolk should re-emulsify your aïoli.
- Garnish with saffron, paprika or parsley, or simply leave plain.
- Serve with hard-boiled eggs, vegetables, such as potatoes, carrots and green beans, and seafood, such as cod or prawns.
- Category: Sauce and main meal
- Cuisine: French/Mediterranean