Aioli

The Mediterranean solution for what goes with everything—almost. Serve this all-purpose spread as is or add puréed red peppers, sun-dried tomatoes, chopped herbs, or grated lemon or orange zest and you have a sauce that makes bread, fish, meat, vegetables, or your fingers taste even better.

Ingredients

  • 2 large egg yolks
  • 3 to 4 tablespoons fresh lemon juice
  • 2 cups mild olive oil
  • 1 tablespoon finely chopped garlic, rubbed to a very smooth paste with a pinch of salt

Method

Process the egg yolks in a blender or food processor until blended. Add 3 tablespoons lemon juice and blend. With the machine running, gradually add the olive oil. The sauce should be thick and emulsified. Stir in the garlic paste and remaining lemon juice to taste. If the aioli is too thick, thin it with a little hot water.

Of course, aioli can be made by hand with a whisk. It is a satisfying experience and the texture will be a little lighter if you do.

If you leave out the garlic, you have mayonnaise.