Aïoli Sauce without Eggs

Preparation info
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By Robert Carrier

Published 1965

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  • 4-6 cloves garlic
  • 1 boiled potato, chilled
  • lemon juice
  • salt and fr


Peel garlic and boiled potato. Pound garlic in a mortar until smooth; add potato and pound until it is well mixed with garlic. Add a little lemon juice, salt and freshly ground black pepper, to taste. Then, drop by drop, whisk in olive oil as you would for a mayonnaise, until aïoli is thick and smooth. Correct seasoning and serve.