Aïoli

Name: Aïoli
Yield: Makes about 2 cups (500 ml)
Cuisine: Australian
Ingredients: 6 plump cloves garlic, halved and green germ removed from the centre; 3 large egg yolks; 300 ml extra virgin olive oil; 2 teaspoons salt flakes

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Aïoli is a garlic-flavoured mayonnaise from the south of France. It takes a bit of practice to form an emulsion using a mortar and pestle; you may find it easier to put the garlic paste in a bowl and whisk in the eggs and oil. Aïoli keeps, covered and refrigerated, for a couple of days.

Ingredients

6 plump cloves garlic, halved and green germ removed from the centre
2 teaspoons salt flakes
3 large

Oceania
Europe
France
Australia
Sydney
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Place the garlic and salt in a mortar and pound with a pestle. Add the egg yolks and mix to combine. Slowly add the oil, drop by drop at first, mixing continuously to form an emulsion.

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