AÏOLI (GARLIC MAYONNAISE)
About 1 cup
Very popular in France, where it is sometimes referred to as beurre de Provence. In some areas of the Mediterranean, egg yolks are not used, which can make for a runnier sauce. Spread aïoli on a sandwich as you would mayonnaise; use as a dipping sauce for crudités; serve with Steamed Mussels I and French Fries; or serve over cold poached salmon, grilled and roasted meats, or cold boiled potatoes.
Mince or mash to a paste:
- 4 to 6 garlic cloves, to taste
Place in a bowl and whisk together with:
- 2 large egg yolks, at room temperature
- ⅛ teaspoon salt
- (White pepper to taste)
Very slowly, and whisking constantly, add, as for Mayonnaise I:
- 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
Whisk in:
- 1 teaspoon lemon juice
- ½ teaspoon cold water