Aïoli (Garlic Mayonnaise)
About 1 cup Very popular in France, where it is sometimes referred to as beurre de Provence. In some areas of the Mediterranean, egg yolks are not used, which can make for a runnier sauce. Spread aïoli on a sandwich as you would mayonnaise; use as a dipping sauce for crudités; serve with Steamed Mussels I and French Fries; or serve over cold poached salmon, grilled and roasted meats, or cold boiled potatoes.
Ingredients
- 4 to 6 garlic cloves, to taste
- 2 large egg yolks, at room temperature
- ⅛ teaspoon salt
- (White pepper to taste)
- 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
- 1 teaspoon lemon juice
- ½ teaspoon cold water
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 to 6 garlic cloves, to taste
- 2 large egg yolks, at room temperature
- ⅛ teaspoon salt
- (White pepper to taste)
- 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
- 1 teaspoon lemon juice
- ½ teaspoon cold water
Let's Cook
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Step 1.
Mince or mash to a paste: 4 to 6 garlic cloves, to taste
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Step 2.
Place in a bowl and whisk together with: 2 large egg yolks, at room temperature; ⅛ teaspoon salt; (White pepper to taste)
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Step 3.
Very slowly, and whisking constantly, add, as for Mayonnaise I: 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
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Step 4.
Whisk in: 1 teaspoon lemon juice; ½ teaspoon cold water