A traditional recipe…
To prepare Aioli you will need: a mortar and a pestle, a hand mixer or food processor. Ingredients should be taken out of the fridge and left at room temperature for a few hours before preparing the recipe.
For 30 cl of Aioli
- 4 garlic cloves cut in slices
- 2 egg yolks
- 30 cl olive or vegetable oil
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pinch white pepper
Mix garlic and salt in a bowl. Add egg yolk. Mix ingredients until you obtain a perfectly consistent mixture. Add olive oil one drop at a time and whisk into the garlic-salt-egg mixture with the hand mixer or food processor.
As the oil blends in, the mayonnaise will begin to thicken. At this stage, you can begin pouring in the oil in a thin, steady trickle. Go on whisking until you obtain a thick creamy mayonnaise. Add lemon juice and white pepper.
If the mayonnaise begins to curdle, add 1 or 2 teaspoons of boiling water and whisk vigorously. If this fails, don’t despair. You can still solve the problem. Simply put a fresh yolk into a clean basin, and add the curdled mixture to that, drop by drop. Prepare the Aioli well in advance for a more pronounced garlic flavour.
Garlic mayonnaise or Aioli is a traditional recipe from Provence. Aioli is easy to make and keeps in the fridge for up to a week. Aioli can be used as a dressing for raw and cooked vegetables, salads, cold meat, sandwiches and more elaborate dishes.