Recipe for Aioli sauce
Ingredients
- 4 garlic cloves, peeled, chopped fine
- 2 egg yolks
- 1/8 teaspoon sea salt
- 1 cup virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cold water
- 1 teaspoon lemon juice
Instructions
- Place garlic cloves and sea salt in a food processor and blend to a paste.
- Blend in Dijon mustard first and then the egg yolks.
- Slowly add half the olive oil with the food processor on. If you add the oil to quickly the oil will not emulsify and your sauce will not thicken.
- Once the oil is incorporated add the cold water or lemon juice.
- Now slowly add the second half of the olive oil with the food processor on.
- Aioli should be slightly thinner than commercial mayonnaise.
Makes: 1 cup
Tips
- If the mixture becomes too thick add more water or lemon juice.
- Aioli can also be made in a large mortar and pestle.
- All ingredents should be at room temperature to reduce the risk of spliting.
- If your mixture seperates add a single egg yolk to reimulsify the sauce.
