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Aioli
- Makes
200 g
- Difficulty
Easy
- Ready in
10 min
The famous French garlic mayonnaise, which originated in Provence. It’s simply garlic a-go-go, with a hint of tarragon for a subtle liquorice hit.
Ingredients
3 2 225 ml
Method
Ensure that all the ingredients are at room temperature. Blend the garlic and egg yolks in a food processor until combined.
With the motor running, add the oil drop by drop until the mixture starts to thicken. Now add the oil in a slow, steady stream until the mixture has thickened to the consistency of mayonnaise.
Add the lemon and l
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