Aïoli

Aïoli (Garlic Mayonnaise)

Aïoli, the butter of Provence, is so much more than garlic mayonnaise. In Provence aioli is the centre of a grand feast of raw and steamed vegetables, boiled eggs and, often a little poached fish, called Le Grand Aïoli. Provençal olive oil is delicate in flavour, similar to that of neighbouring Liguria, so if you only have a more robust oil, use half of that and half of a neutral vegetable oil. There’s something very satisfying about whisking aïoli by hand. It also has a deeper golden colour than aioli made in a blender or food processor, but of course you can short-cut if you prefer. If your aïoli splits, see details here and the video below to learn how to resurrect it. Serve aïoli as a dip for vegetables or slathered onto sandwiches, including banh mi.

Makes about ½ cup

Ingredients
  • 4 cloves garlic, roughly chopped
  • ½ teaspoon salt flakes
  • 1 egg yolk, at room temperature
  • ½ cup delicate extra virgin olive oil
  • Lemon juice, to taste
Method
  1. Place garlic in a mortar with salt, and grind to a creamy paste.
  2. Place egg yolk in a mixing bowl, add garlic paste and whisk to combine.
  3. Gradually whisk in the oil, drop by drop at first then in a thin steady stream, to form a thick emulsion.
  4. Whisk in a squeeze of lemon juice, taste and add more if needed.
  5. Transfer aïoli to a serving bowl, cover and set aside; refrigerate if preparing more than an hour before serving.

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How To Fix Broken Mayonnaise or Aïoli

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