Aïoli Sauce

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 fat cloves garlic per person
  • 1 egg yolk for each 2 persons
  • salt
  • olive oil


Take 4 fat cloves of garlic per person and 1 egg yolk for each 2 persons. Crush garlic to a smooth paste in a mortar with a little salt; blend in egg yolks until mixture is a smooth, homogeneous mass. Now add olive oil, drop by drop at first, a thin, fine trickle later, whisking the mixture as you would for a mayonnaise. The aïoli wi