For ➍1 large egg*
2 or 3 cloves garlic, minced
1 ts Dijon mustard
25 cl extra virgin olive oil
2 or 3 ts freshly squeezed lemon juice
salt & freshly ground black pepper
Combine the egg, garlic, and mustard in a food processor and pulse a few times to combine. With the motor running, add the oil in a thin stream.
Add the lemon juice and pulse again. Season to taste with salt and pepper.
Serve aïoli on sandwiches or as the base for salad dressings. Stir in minced fresh herbs and use as a dipping sauce for raw vegetables or fried calamari.
Add the lemon juice and pulse again. Season to taste with salt and pepper.
Serve aïoli on sandwiches or as the base for salad dressings. Stir in minced fresh herbs and use as a dipping sauce for raw vegetables or fried calamari.
*Discard the egg-white to get a less fluid sauce.
This is closer to a mayonnaise than the classic aïoli, made in a mortar, without any egg but the egg will get the emulsion easier (as will the mustard). Keeps for 2 days tightly sealed in the refrigerator.
Though claimed by the French as Provençal, the same mixture appears in Spanish Catalonia and Italy. Read the related Italian oil & garlic sauce recipe.
Aïoli refers also to a complete dish, composed of a mixture of cooked vegetables (carrots, potatoes, green beans, artichokes), hard-boiled eggs (and poached cod). The aïoli is served separately.
Try a Catalan version.
Read more Provençal recipes: fresh tuna & salade niçoise , salade niçoise dressing, old-fashioned salade niçoise, tartine niçoise, Saint-Tropez (Provençal) chicken.
