Wayne Gisslen

Aïoli I

Preparation info
  • Approx.

    1

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Crush the garlic to a fine paste with the salt.
  2. Add the egg yolks and beat until thoroughly combined.
  3. A few drops at a time, begin adding the olive oil, beating constantly. Do not add oil any faster than it can be absorbed.
  4. After about half the oil is added, the mixture will be very stiff. Add a few drops of the lemon juice at this point.

Per 1 fl oz (29.57 mL): Calories, 200; Protein, 1 g; Fat, 22 g (99% cal.); Cholesterol, 30 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 15 mg