«

»

Aioli – Provençal Sauce

Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.

Classic Aioli
Ingredients
  • 2 teaspoons fresh lemon juice
  • 1 egg yolk, at room temperature
  • 1 clove garlic, minced and mashed into a paste
  • 1 cup extra-virgin olive oil
  • kosher salt, to taste
Instructions
  1. Drape a tea towel over a 5 litre pot and set a medium bowl inside pot so it nestles inside snugly. Add lemon juice, egg yolk, and garlic to bowl and beat until well combined.
  2. Transfer oil to a measuring cup with a spout; while whisking vigorously, drizzle a few drops of oil into bowl with egg mixture. Still whisking, drizzle in a few more drops, and continue to whisk vigorously until egg mixture is very thick and emulsified. Gradually add remaining oil in a very thin stream while whisking vigorously until the aïoli is smooth, pale yellow, and emulsified. Season with salt.
Notes
Whisk in 2 teaspoons of water for a thinner aïoli. Aïoli will keep, refrigerated and covered, for up to 3 days.
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise. Nesting the mixing bowl on a tea towel fitted inside a stock pot creates an easy, even stabilization, which frees both your hands for simultaneous whisking and oil-pouring.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.