194 Aïoli, or Beurre de Provence

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Pound 30 g (1 oz) garlic as finely as possible in the mortar, add 1 raw egg yolk and a pinch of salt and gradually mix in dl (9 fl oz or 1⅛ U.S. cup) oil allowing it to fall drop by drop to begin with, then faster as a thread as the sauce begins to thicken. The thickening of the sauce takes place by turning the pestle vigorously whilst adding the oil.

The consistency of the sauce should be adjusted during its making by adding the juice of 1 lemon and ½ tbs cold water little by little.