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Aïoli
Preparation info
- Makes
750 ml
- Difficulty
Easy
Appears in
Published 1990
This is the classic addition to a Southern French Fish Soup, beaten in at the end of cooking to give a luxurious pungent finale. We also serve it as one of a pair of sauces – the other might be a Tomato and Chilli Sauce – to set off simple grilled fish.
Ingredients
4–6 cloves ½ teaspoon 4
Method
Pound the garlic with the salt to a cream in a mortar with a pestle. Beat in the egg yolks with the lemon juice. Whisk in the oil, a few drops at a time at first, as for an ordinary mayonnaise. Add pepper, taste and adjust seasonings.
Alternatively, put all the ingredients, except for the oil, in a processor or blender and mix well. Dribble in the oil while the motor is running. Taste a