Aïoli

Aïoli

By
From
Encyclopedia of Food and Cookery
Makes
310 ml

A garlic-flavoured sauce from Provence in France. Serve it with hot or cold fish, cold meats, cooked or raw vegetables and hard-boiled eggs.

Ingredients

Quantity Ingredient
4 fat cloves garlic
salt
2 egg yolks
250ml olive oil
1 tablespoon lemon juice

Method

  1. Crush garlic to a pulp with ¼ teaspoon salt. Beat in egg yolks, then 3 tablespoons olive oil drop by drop, then lemon juice. Beat in remaining oil a little at a time. Mixture should be smooth and thick, like mayonnaise. Taste and adjust seasoning.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again