Aïoli

Method

Aïoli is a garlic mayonnaise, used to accompany the classic French Provencal dish called aïoli – a large dish of poached salt cod, boiled meats and vegetables. It is also delicious served with cold poached fish and shellfish, salads, hard-boiled eggs and cold meats.

If you are in a hurry, add 3–5 cloves crushed garlic to classic mayonnaise (left), although it doesn’t take much longer to make aïoli from scratch in a food processor (above). Just add the garlic with the egg and flavourings. It is important to use a fruity extra virgin olive oil.

  • To make aïoli by hand, crush 3–5 cloves of garlic into a bowl with 2 egg yolks and a pinch of salt and beat together. Add 300 ml (½ pint) oil, drop by drop at first using a teaspoon, then in a gradual steady stream, as if making mayonnaise, until the sauce is thick. Aïoli should be quite thick and glossy.

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