Sauce
Aioli
SauceOrigin: France
Garlic mayonnaise-style emulsion of egg, oil and lemon.
Prep
15 min
Cook
—
Total time
15 min
Portions
6
Total weight
229 g
Per portion
38.2 g
Ingredients
Method
Make the garlic base
- Crush the garlic to a paste with the salt using the side of a knife or a mortar.
- Whisk the egg with the garlic paste and lemon juice until smooth.
Start the emulsion
- Whisking constantly, add the oil drop by drop until the mixture thickens and begins to hold.
Stream in the remaining oil
- Continue adding the oil in a thin stream until all of it is incorporated and the aioli is thick and pale.
Taste and adjust
- Taste; add lemon or salt if needed.
- If too thick, whisk in a teaspoon of cold water.
- Serve cool.
Serving
Serve with fish, chips, grilled vegetables or as a sandwich spread.
Storage
Refrigerate up to 3 days. Do not leave at room temperature more than 2 hours.