Name: Aïoli with Herbs
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: French
Ingredients: 6 cloves of garlic, crushed, peeled and finely diced; sea salt; 500 ml extra-virgin olive oil; a bunch of chives, finely chopped; a bunch of dill, finely chopped; freshly ground black pepper; 4 egg yolks; 1 tbsp white wine vinegar; 2 tbsp water; ½ tsp dry mustard

Preparation info

Serves
6

Difficulty
Easy
Ready in
20 min

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Use this versatile sauce as a dip for raw vegetables, or as an accompaniment to grilled fish. Replace the herbs with a finely chopped chilli to make a hot spicy sauce: great with bouillabaisse.

Ingredients

4 egg yolks
1 tbsp white wine vinegar
½ tsp dry mustar

Method

Whisk together the egg yolks, vinegar, dry mustard and water using an electric hand-held mixer or a blender. (You have to work hard if you do it by hand.) Add the garlic along with the salt and pepper, and blend again. Slowly pour in the olive oil, mixing constantly to emulsify the eggs and make a mayonnaise-style sauce. If the mixture is too thick, add a little extra water to adjust the consis

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Ingredients

Method

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