Blender Aïoli

Preparation info

    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 4 cloves garlic, finely chopped
  • 2 tsp lemon juice
  • 2 egg yolks
  • 250 ml olive and sunflower oil, half and half
  • ½ tbsp water
  • sea salt


    Mash the garlic with a little salt, using the flat of a knife blade or a fork and working it to a fine paste on the chopping board.

    Put it with the lemon juice into the bowl of a food processor and add the egg yolks. Blend them together and gradually trickle in the oil, drop by drop for a minute, and then in a thin stream. Continue until all the oil is used up, adding a little warm water if the mixture gets too stiff, but it should end up stiff enough to stand up a spoon.