Description
This classic Provençal aïoli is more than just a sauce—its a complete meal! Garlic, olive oil, and eggs form the base for dipping an array of vegetables and seafood.
Ingredients
Units
Scale
- 3-5 cloves garlic
- 1/2 tsp salt
- 1 egg yolk
- 1 Tbsp lemon juice
- 1 cups (237 ml) good olive oil
Instructions
- Peel the garlic and crush it with salt using a mortar and pestle, or a glass or ceramic bowl.
- Add the egg yolk and lemon juice, blending well with a pestle or whisk.
- Very slowly add the olive oil drop by drop, mixing constantly until fully incorporated.
- The aïoli should be the consistency of thick mayonnaise. If it fails, start again with a fresh egg yolk and slowly add the failed mixture; the new yolk should re-emulsify the aïoli.
- Garnish with saffron, paprika, or parsley, or serve plain.
- Serve with hard-boiled eggs, potatoes, carrots, green beans, cod, or prawns.
Notes
- For a smoother aïoli, use a high-quality immersion blender after the initial emulsification with a whisk or pestle.
- To prevent the aïoli from separating, ensure all ingredients are at room temperature before starting.
- Leftover aïoli can be stored in an airtight container in the refrigerator for up to 3 days; whisk before serving.
- Prep Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 400
- Sugar: 1
- Sodium: 200
- Fat: 40
- Saturated Fat: 5
- Unsaturated Fat: 30
- Carbohydrates: 5
- Fiber: 1
- Protein: 5
- Cholesterol: 100