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.
- 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
- 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.
- 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.
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.