Name: How to make aioli - Recipe by Food & Home
Ingredients: 1 garlic clove; pinch of salt; 1 large yolk; 2 tsp lemon juice; 2,5ml (½ tsp) Dijon mustard; 100ml olive oil

shares
Share
Tweet
Share
Pinterest
E-mail
Print

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:

Print Recipe

How to make aioli - Recipe by Food & Home

Ingredients

1 garlic clove
pinch of salt
1 large yolk
2 tsp lemon juice
2,5ml (½ tsp) Dijon mustard
100ml olive oil

Instructions

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.