Aioli, a traditional Provençal sauce made from garlic, olive oil and egg yolks, is best served at room temperature. Like mayonnaise, it is often flavoured with garlic or a variety of different mustards. It’s delicious used as an indulgent dip for French fries or dolloped onto chicken and fish.
Here’s how to make aioli:
How to make aioli - Recipe by Food & Home
- 1 garlic clove
- pinch of salt
- 1 large yolk
- 2 tsp lemon juice
- 2,5ml (½ tsp) Dijon mustard
- 100ml olive oil
Mince the garlic clove to a paste using a pinch of salt and a large heavy knife. Whisk together the yolk, lemon juice and Dijon mustard in a large bowl. Add the minced garlic to the bowl. Slowly start adding olive oil to the mixture, whisking continuously until all the oil is incorporated and emulsified. Season well and, if the aioli is too thick, whisk in 1 or 2 drops of water.
LEILA’S TIP This process can easily be done using a food processor to save a bit of time.