For ➍4 unpeeled garlic cloves
½ ts salt
1 free-range egg yolk
17.5 cl extra-virgin olive oil
Crush the garlic cloves onto a chopping board under the blade of a large knife.
Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade.
Scrape the garlic paste into a bowl and add the egg yolk.
Whisk everything together. Very gradually whisk in the olive oil to make a thick mayonnaise-like mixture.
Serve with fish, stir into fish stews, or use with rice dishes, grilled lamb and vegetables.
Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade.
Scrape the garlic paste into a bowl and add the egg yolk.
Whisk everything together. Very gradually whisk in the olive oil to make a thick mayonnaise-like mixture.
Serve with fish, stir into fish stews, or use with rice dishes, grilled lamb and vegetables.
Aioli, from the Provençal Occitan alhòli, or from the Catalan allioli is a garlic mayonnaise, a traditional sauce made of garlic, olive oil, and (typically) egg. The name comes from Provençal alh + òli, something like like garlic & oil. It is served in a wide region, as far as Malta, served with tomatoes, or in North-West Italy, with potatoes.
Try a quick Provençal version.
